Tag Archives: beef

Short Rib Ragu with Pappardelle

Adapted from a recipe from foodnetwork website – although I can’t seem to find it on there anymore

Serves: 6

What you need:
  • 3 Tbsp Oil
  • 1.5 kg Beef short ribs
  • 2 Bay leaves
  • 2 sprigs Rosemary
  • 5 sprigs Thyme
  • 2 sprigs Flat leaf parsley
  • 2 tablespoons vegetable oil
  • 4 Carrots, diced
  • 3 stalks Celery, diced
  • 3 Onions, diced
  • 1 Tbsp Plain flour
  • 3 Tbsp Tomato paste
  • 1 bottle (75cl) Red wine, such as cabernet
  • 1 head Garlic, peeled
  • 600 ml Beef stock
  • 500-600g Dried parpadelle
  • Chopped parsley, for garnish
  • Grated Pecorino Romano or Parmesan, for garnish

Equipment:

  • 5-quart casserole pot
How to put this together:
  1. Season shorb ribs generously with salt & pepper.
  2. Heat oil in casserole pot over medium heat. Working in batches, add short ribs to hot oil. Cook until browned on all sides. Transfer to a plate.

  3. In remaining oil, add diced carrots + celery + onions. Saute over medium heat until soft & golden. This should take 10-15 mins. Don’t rush this step.
  4. Add flour + tomato paste. Stir to combine.
  5. Add a cup of wine, and scrape all the browned bits from the bottom of casserole pot.
  6. Add remaining red wine, and simmer for 10 mins.

  7. In the meantime, preheat oven to 170C
  8. Add garlic + beef stock + bay leaves + rosemary + thyme + flat leaf parsley.
  9. Return browned ribs to the pot. Bring to simmer.

  10. Cover and place in the oven. Cook until ribs are tender, about 3 hours.

  11. Remove the cooked ribs.
  12. Remove sprigs of herbs & discard.
  13. Remove meat from the bones, and shred into small pieces.
  14. Add shredded meat back into the casserole. Simmer to reduce the sauce to desired consistency.
  15. Taste & season

To serve

  1. Bring a large pan of water to boil with plenty of salt. Add pasta. Cook according to packet instructions, until al dente.
  2. Add pasta to the sauce with some pasta water. Mix well.
  3. Take off heat. Add chopped basil. Stir through.
  4. Serve immediately, sprinkled pecorino romano or parmesan.

Print

Short Rib Ragu with Pappardelle

Course Main Course
Cuisine Italian
Keyword Beef, European, Italian, Pasta, Short Ribs
Prep Time 10 minutes
Cook Time 4 hours
Servings 6 people

Ingredients

  • 3 Tbsp Oil
  • 1.5 kg Beef short ribs
  • 2 Bay leaves
  • 2 sprigs Rosemary
  • 5 sprigs Thyme
  • 2 sprigs Flat leaf parsley
  • 2 tablespoons vegetable oil
  • 4 Carrots diced
  • 3 stalks Celery diced
  • 3 Onions diced
  • 1 Tbsp Plain flour
  • 3 Tbsp Tomato paste
  • 1 bottle 75cl Red wine, such as cabernet
  • 1 head Garlic peeled
  • 600 ml Beef stock
  • 500-600 g Dried parpadelle
  • Chopped parsley for garnish
  • Grated Pecorino Romano or Parmesan for garnish

Instructions

  • Season shorb ribs generously with salt & pepper.
  • Heat oil in casserole pot over medium heat. Working in batches, add short ribs to hot oil. Cook until browned on all sides. Transfer to a plate.
  • In remaining oil, add diced carrots + celery + onions. Saute over medium heat until soft & golden. This should take 10-15 mins. Don’t rush this step.
  • Add flour + tomato paste. Stir to combine.
  • Add a cup of wine, and scrape all the browned bits from the bottom of casserole pot.
  • Add remaining red wine, and simmer for 10 mins.
  • In the meantime, preheat oven to 170C
  • Add garlic + beef stock + bay leaves + rosemary + thyme + flat leaf parsley.
  • Return browned ribs to the pot. Bring to simmer.
  • Cover and place in the oven. Cook until ribs are tender, about 3 hours.
  • Remove the cooked ribs.
  • Remove sprigs of herbs & discard.
  • Remove meat from the bones, and shred into small pieces.
  • Add shredded meat back into the casserole. Simmer to reduce the sauce to desired consistency.
  • Taste & season

Serving Instructions

  • Bring a large pan of water to boil with plenty of salt. Add pasta. Cook according to packet instructions, until al dente.
  • Add pasta to the sauce with some pasta water. Mix well.
  • Take off heat. Add chopped basil. Stir through.
  • Serve immediately, sprinkled pecorino romano or parmesan.

Beef Massaman Curry (มัสมั่นเนื้อ)

Serves: 8

What you need

  • 1 portion Homemade Massaman Curry paste (if you’re using store-bought curry paste, then check the packet for amount to use)
  • 1 kg Beef brisket, cut into 2 inch cubes
  • 1 Tbsp Salt
  • 1 Lemongrass
  • 800 ml Coconut milk
  • 2 Tbsp Oil
  • 4 Potatoes, peeled, washed, and cut into 1.5 inch cubes
  • 1/2 cup Peanuts, pan roasted
  • 2 Onions, cut into big chunks
  • 3 Bay leaves
  • 2 Tbsp Sugar
  • 1-2 Tbsp Fish sauce
  • 1-2 Tbsp Tamarind concentrate

How to put this together

  1. Bring water to boil in a large pot, add salt +lemongrass + beef brisket. Simmer for 1.5 hours. Alternatively pressure cook for 30 mins. Drain just before you need to use them.
  2. Heat oil in a pan over medium heat, add curry paste. Fry until fragrant.
  3. Slowly add the thicker portion of coconut milk, fry until the oil splits, and you have a layer of oil simmering over curry paste.
  4. Add drained beef brisket. Mix well.
  5. Add remaining coconut milk + onions + peanuts + bay leaves. Mix well.
  6. Simmer until the meat has taken in the flavour and onions are soft.
  7. Taste and season with sugar + fish sauce + tamarind concentrate.
  8. Add potatoes. Simmer until potato is cooked through.
  9. This dish tastes better over time. Each time you re-heat it the flavour gets more intense.

Thai Beef Green Curry (แกงเขียวหวานเนื้อ)

Restaurants tend to serve green curry quite sweet. Yes, the name in Thai (Gang keow wan) literally translates to sweet green curry – but the one my mum makes (the best in my opinion obviously) is not very green, and not very sweet. And I prefer it this way.

The key to Thai cooking is to keep tasting & seasoning, adding a little more sugar or fish sauce (or whatever) at a time to gradually adjust the flavour to your preference.

Serves: 2-3

What you need

  • 250 g Beef, sliced
  • 140 g Bamboo shoots, sliced
  • 70 g Thai green curry paste. See recipe here.
  • 200 ml Coconut milk
  • 2 Tbsp Vegetable oil
  • 1 tsp Sugar
  • 2 Tbsp Fish sauce
  • 5 Kaffir lime leaves, rip off the leafy bits and discard the stalk
  • 1 Red chilli, sliced

Note: Only use 50g if you’re using store-bought curry paste, and taste before adding any fish sauce as they tend to be quite salty already.

How to put this together

  1. Heat oil, add curry paste, fry until fragrant.
  2. Add beef, stir fry to evenly coat the pieces with curry paste.
  3. Add coconut milk + sugar + fish sauce. Bring to boil, then reduce the heat to simmer. Taste & season.
  4. Add bamboo shoots. Taste & season.
  5. Add kaffir lime leaves + red chilli. Simmer for 1 min.
  6. Serve immediately, with steamed jasmine rice or rice vermicelli

Beef and Guinness Stew

Serves: 4 people

What you need

  • 500g stewing beef, diced to about 1-inch cubes
  • 2 Tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 cups chicken stock
  • 250 ml Guinness
  • 1 bay leaf
  • 1 Tbsp tomato paste
  • 1/4 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp sugar
  • 2 carrots, cut into 1-inch chunks
  • 2 potatoes, cut into 1-inch chunks
  • 2 stalks celery, cut into 1-inch chunks

How to put this together

  1. Heat oil over medium heat. Working in batches, brown the beef cubes. Transfer to plate. Make sure you don’t over-crowd the beef pieces in each batch.
  2. Add onions + garlic. Saute for 3-4 mins.
  3. Add chicken stock + Guinness + bay leaf + tomato paste + salt + paprika + sugar. Bring to boil.
  4. Add beef. Cover and simmer for 1 1/2 hours, stirring occasionally. Add a splash if water if you think it’s getting too dry/thick.
  5. Add carrots + potatoes + celery chunks. Stir well. Cover and simmer for 20-30 mins, until the vegetables are done. Taste & season.
  6. Serve with crusty bread
Print

Beef and Guinness Stew

Course Main Course
Cuisine British
Keyword Beef, British, Guiness, Stew
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 people

Ingredients

  • 500 g stewing beef diced to about 1-inch cubes
  • 2 Tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 cups chicken stock
  • 250 ml Guinness
  • 1 bay leaf
  • 1 Tbsp tomato paste
  • 1/4 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp sugar
  • 2 carrots cut into 1-inch chunks
  • 2 potatoes cut into 1-inch chunks
  • 2 stalks celery cut into 1-inch chunks

Instructions

  • Heat oil over medium heat. Working in batches, brown the beef cubes. Transfer to plate. Make sure you don’t over-crowd the beef pieces in each batch.
  • Add onions + garlic. Saute for 3-4 mins.
  • Add chicken stock + Guinness + bay leaf + tomato paste + salt + paprika + sugar. Bring to boil.
  • Add beef. Cover and simmer for 1 1/2 hours, stirring occasionally. Add a splash if water if you think it’s getting too dry/thick.
  • Add carrots + potatoes + celery chunks. Stir well. Cover and simmer for 20-30 mins, until the vegetables are done. Taste & season.
  • Serve with crusty bread