Recipe Search ResultsResults 41 - 55 of 55 Cuisine type: All Chef: All Main ingredient: Beef Pages 1 | 2 | 3 | Previous | Next Chocolate and rosewater mousse with an orange blossom crème brûléeLine the base of a rectangular shallow container with chocolate sponge. Over a simmering bain-marie whisk the eggs and sugar into a light sabayon. Fillet of beef, ravioli of the blade, oyster mushrooms, white leek and tarragonFor the ravioli, trim and tie the blade of beef, then salt for four hours. Remove the salt and marinate with the red wine, port, bouquet garni and rosemary, and leave to marinate for 12-24 hours. Minute steak sandwich with red onions and fried eggsPeel the onions and cut into eight even segments. Blanch in boiling water. Drain. Sauté in olive oil until tender. Braised oxtailBraise the oxtail leaving the meat on a rack to cool slightly. Remove meat from fat and bone place in a bowl and season. Add creamed horseradish and bind the mixture with a reduction of the cooking liquor. Calves' liver with caramelised bermuda onions and oranges, bubble and squeak cakes, red wine gravyPan-fry bubble and squeak cakes. Keep hot.
Caramelise onions and oranges with sugar.
Steak and Kidney Pudding by Marcus WareingGet stuck into Marcus Wareing's recipe for a great British classic - the steak and kidney pudding. Aromatic tail end of beef fillet, oyster mushrooms, pak choi and sloe gin sauceRoll the fillet end in aromatic spices. Quickly sear the meat in a heavy roasting pan or tray on all sides. Place the meat in a preheated oven, gas mark 5 or 200°C for 10-12 minutes. Beef carpaccio by Marcus WareingA classic beef carpaccio from Marcus Wareing, michelin-starred chef-patron of Petrus. Braised shin of beef with carrot and swede purée and caramelised shallots - by Ross Pike and Madalene Bonvini-HamelTie the meat with butcher's string. Cut the mirepoix into even-sized pieces. Seal the beef in a hot pan with vegetable oil, and remove. Brown the mirepoix in the same pan as the beef and add the tomato purée. Dry-cured Derbyshire beefBring the red wine to the boil with herbs and spices. Sprinkle in salt. Leave to infuse and cool for 24 hours. Carbonada CriollaClean the outside of the calabaza. With a sharp knife cut a 14cm-diameter circle around the stem and life off the "lid". Scoop out the seed and flesh, being careful to leave about 1cm of flesh all around the inside. Pan-roast fillet of Dexter beef with baked pan haggerty, beer-battered onion rings, thyme and root vegetable juices - by James MackenzieSeason the steaks with salt, pepper and a little chopped thyme. You can use any breed, but the Dexter we use comes from about 10 miles down the road and is packed with flavour - but it is about half the size of a regular fillet. Braised oxtailTake the oxtail onto a chopping board and cut it across the bone about five vertebrae down then carefully take the meat away from the bone from the thick end (like a chicken galantine) to achieve a square sheet of Oxtail with no holes then place the pancetta down the centre with the whole confit shallots on top and wrap the meat around. Steak with Stilton sauce and sauté potatoes to be served with Abbot Ale - by Greene King
Beef TeaPlace all ingredients in a pan big enough to hold them with at least a couple of inches to spare. Put vegetables in first, then all softer meats and then the bones before adding water. |
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