Tag Archives: beef

Steak & Chard Sandwich

Steak & Chard Sandwich

Minute steaks are an economic family option and as the name
indicates only take a minute or so each side to cook.

Here, in New Zealand, this steak can be cut from a variety of areas of the animal, but is often from the thick flank. Ideal for steak
sandwiches these thin cut steaks need to be cooked quickly at high temperature to ensure a juicy result.

Steak & Chard Sandwich

Serves 4

2 large onions, sliced
olive oil
1 bunch chard, stems removed, leaves shredded
8 asparagus spears
4 minute steaks
sea salt
4 bread rolls of your choice, split

1              Place onions and a good splash of oil in a frying pan over a low heat, cover and cook, stirring, occasionally, for 25-30 minutes or until the onions are soft and translucent and starting to caramelise.

2              Steam or microwave chard and asparagus.

3              Remove onions from pan and set aside. Season steaks with salt. Return pan to heat, increase heat and when oil is shimmering, add steaks and cook for 45-60 seconds each side or until cooked to your liking. Remove steaks from pan, cover and let stand for 2-3 minutes. Reduce heat and return onions to pan to heat through.

4              To assemble, top bottom half of each roll with chard, then steak, onions and asparagus and finally top of roll. Serve.

Where did the ingredients for this dish come from:
Steak: Mad Butcher – Hastings; Onions: Krismaw Gardens –
Hastings; Chard, asparagus: JJ’s Organics – Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: bread rolls, salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other sandwiches you might like to try:

Cheesy Steak, Mushroom & Onion Sandwiches

Cheesy Steak, Mushroom & Onion Sandwiches

Pork & Bacon Open Sandwiches with Chunky BBQ Sauce

Pork & Bacon Open Sandwiches with Chunky BBQ Sauce

Beef, Bacon & Cheese Sandwiches

Beef, Bacon & Cheese Sandwiches

 

Beef, Bacon & Mushroom Casserole

Beef, Bacon & Mushroom Casserole

Bacon and mushrooms are a favourite pairing and here are they are added to beef to make a wonderfully warming casserole.

Even though the meat isn’t browned this casserole still has plenty of colour and flavour because of the ingredients used. And not
browning the meat is a shortcut for the cook, that doesn’t sacrifice flavour – another win/win.

Beef, Bacon & Mushroom Casserole

Serves 4

1 large onion, diced
olive oil
3 rashers bacon, rind removed, meat cut into strips
2 cloves garlic, finely chopped
2 tsp smoked paprika
½ tsp dried oregano
500g stewing or casserole steak – such as gravy beef, blade steak or shin beef, cut into 2.5cm pieces
sea salt and freshly ground black pepper
500g Portobello button mushrooms, quartered or halved –
depending on size
2 cups beef stock
chopped fresh parsley

1              Preheat oven to 180°C.

2              Place onion and a splash of oil in a heat-and ovenproof
casserole dish over a medium heat. Cover and cook, stirring
occasionally, for 8-10 minutes or until soft and translucent. Add
bacon and garlic and cook, stirring occasionally, for 5 minutes. Add paprika and oregano and cook, stirring, for 30 seconds.

3              Season steak with salt and plenty of freshly ground black pepper. Add steak, mushrooms and stock to the pan, bring to
simmering and cover. Transfer to oven and cook, for 1½ -2 hours or until is tender.

4              Using a slotted spoon remove meat and mushrooms from
liquid. Place casserole dish over a medium heat, bring to simmering and simmer for 10 minutes or until liquid reduces and is syrupy.
Return meat and mushrooms to casserole, cover and cook for 5 minutes longer to heat through. Serve scattered with parsley.

Make Ahead: Make to the end of step 3, cover and refrigerate for 2-3 days. When ready to serve, complete as per step 4.

Where did the ingredients for this dish come from:
Beef: Mad Butcher – Hastings; Onion, garlic: Krismaw Gardens – Hastings; Bacon: Holly Bacon – Hastings; Mushrooms: Te Mata Mushrooms – Havelock North; Sweet Smoked Paprika: Orcona Chillis ‘n Peppers – Hastings; Parsley: The Chef’s Garden @
Epicurean
– Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: vegetable oil, salt, black pepper, dried
oregano stock, chickpeas.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Aromatic Beef Curry

Aromatic Beef Curry

This warming and hearty dish makes a delicious meal for the current very cold weather we are experiencing here in New Zealand – with temperatures here in Hawke’s Bay in the single figures and roads throughout the country closed it is a true polar blast as they say!

Aromatic Beef Curry

For a complete meal, serve over steamed white or brown rice.

Curry leaves are available from Indian food stores and add a warm, smoky, citrusy flavour to dishes. They do not need to be removed from dishes before serving, as they are quite edible.

Serves 6

½ cup natural yoghurt
1 tbsp garam masala
sea salt
750g stewing or casserole steak – such as gravy beef, blade steak or shin beef, cut into 2.5cm pieces
2 onions, chopped
vegetable oil
2 cloves garlic, finely chopped
1 tbsp grated fresh ginger
a good pluck (12-15) of dried curry leaves
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 dried chilli
400g can chopped tomatoes
2 cups beef stock
2 tbsp tomato paste
1 bunch spinach, leaves chopped
a good handful coriander, chopped

1              Place yogurt, garam masala and a grind of salt in a bowl and mix to combine. Add beef and toss to coat. Set aside to marinate.

2              Place onions and a good splash of oil in a large saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onions are soft and translucent and starting to
caramelise.

3              Combine garlic, ginger, curry leaves, cumin, ground
coriander, turmeric and dried chilli. Add to onions and cook, stirring, for 30 seconds or until fragrant. Add beef mixture and stir to
combine.

4              Add tomatoes, stock and tomato paste and mix well to
combine. Cover, bring to simmering and simmer, stirring
occasionally, for 1½-2 hours or until meat is tender. Stir in spinach, cover and cook for 4-5 minutes longer or until spinach wilts. Just
prior to serving, add most of the coriander, reserving some for
scattering.

So tell me, what is your favourite cold weather food?

Where did the ingredients for this dish come from:
Beef: Mad Butcher – Hastings; Yoghurt: Origin Earth – Havelock North; Onions, garlic, spinach: Krismaw Gardens – Hastings;
Coriander: The Chef’s Garden @ Epicurean – Hastings; Store
Cupboard Ingredients:
vegetable oil, garam marsala, cumin, ground coriander, turmeric, ginger, curry leaves, salt, stock, canned
tomatoes, tomato paste.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other cold weather beef dishes you might like to try;

Easy Curried Beef & Vegetable Stew

Easy Curried Beef & Vegetable Stew

Madras Beef Curry

Madras Beef Curry

Harissa Braised Beef with Preserved Lemon

Harissa Braised Beef with Preserved Lemon

 

Spiced Minced Beef & Kale

Spiced Minced Beef & KaleThere are such lovely bunches of kale at the markets at the moment that they are hard to resist – at least it is good for you!

This is an easy and economic one-dish meal which is great served straight from the pan in bowls or team with pasta, rice or even
potatoes for a more substantial meal.

Spiced Minced Beef & Kale

Serves 4

1 bunch curly kale, stems removed and chopped, leaves roughly chopped
1 onion, chopped
olive oil
2 cloves garlic, finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
500g beef mince
¼ cup pine nuts, toasted
1 tbsp red wine vinegar
sea salt and black pepper

1              Place kale stems and onion in a frying pan with a good splash of oil over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until stems and onion are starting to soften.

2              Add garlic, cumin and coriander and cook, stirring, for 1-2 minutes or until fragrant. Add mince and cook, stirring to break up, for 4-5 minutes or until browned. Add kale and pine nuts, cover and stirring occasionally, for 10 minutes or until kale wilts. Add vinegar and toss so that it immediately evaporates. Season to taste with a good grind of salt and black pepper.

So tell me, what is your favourite way of cooking kale?

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion, garlic: Krismaw Gardens – Hastings; Kale: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: ground cumin, ground coriander, pine nuts, red wine vinegar, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using kale you might like to try:

Slow-Cooked Kale

Slow-Cooked Kale

Toulouse Sausage, Kale & Bean Stew

Toulouse Sausage, Kale & Bean Stew

Fish with Sesame Braised Kale

Fish with Sesame Braised Kale

 

Not Your Usual Steak & Kidney Stew

Not Your Usual Steak & Kidney Stew

Steak and kidney is a winter favourite and whether it’s between sheets of pastry, topped with dumplings or just served over creamy mash, even those who profess not to like offal seem to be able to eat this warming dish. Even my mother who never ate any type of offal enjoyed a good steak and kidney pie!

JR had to go to the butcher to get the dog some bones, so I said to him to get some meat – I really gave no instructions so he came home with among other things marinated something (I never buy pre- marinated meat!) and steak and kidney mix.

Steak and kidney mix is quite handy – it saves you time as you don’t have to cut the meat.

In this version of steak and kidney stew I have given it a Tunisian twist by adding harissa, which spices it up a bit, then thew in chopped coriander at the end to give freshness.

Not Your Usual Steak & Kidney Stew

This could also be cooked in the oven if you prefer – after adding the stock and bringing to simmering, place in a preheated 160°C and cook for 1½-2 hours until beef is tender.

Remember, different brands of harissa vary in heat, so adjust the quantity according to the brand you are using and your taste.

Serves 4-6

1 large onion, sliced
oil of your choice
500g mushrooms, sliced
1 tbsp harissa paste or to taste
600g pre-cut beef steak and kidney mix
2 tbsp seasoned flour
2 cups beef stock
sea salt and freshly ground black pepper

1              Place onion and a good splash of oil in a saucepan, cover and cook over a medium heat, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.

2              Add mushrooms, mix well to combine, cover and cook,
stirring occasionally, for 8-10 minutes or until mushrooms soften and give up their juices. Stir in harissa and cook for 1 minute.

3              Toss steak and kidney mix in flour to coat. Add to pan and mix well to combine. Add stock, cover, bring to simmering and
simmer, stirring occasionally, for 1½-2 hours or until beef is tender.  Season to taste with a good grind of salt and black pepper. Serve with mashed potatoes or steamed rice or boiled pasta and a green vegetable of your choice or a salad of mixed leaves.

So tell me, do you like to give a twist to traditional favourites?

Where did the ingredients for this dish come from:
Steak & kidney mix: Mad Butcher – Hastings; Onion: Krismaw
Gardens – Hastings; Mushrooms: Te Mata Mushrooms – Havelock North; Harissa: Orcona Chillis ‘n Peppers – Hastings; Store
Cupboard Ingredients:
oil, stock, flour, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Beef with Silverbeet and Middle Eastern Spices

Beef with Silverbeet and Middle Eastern SpicesThis wonderfully coloured dish is packed with goodness and flavour. It is also a great way to sneak a few extra vegetables onto the plate – in my case to add legumes to the meal without too much comment. Here, I used chickpeas, but any beans could be used. I used canned, but dried, soaked and cooked, work equally well and are more
economic.

Beef with Silverbeet and Middle Eastern Spices

A big pan of this is a great way to feed a crowd and it is easy enough to add extra vegetables and chickpeas to bulk up, if need be.

Serves 6

2 brown onions, finely chopped
oil of your choice
2 cloves garlic, finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp smoked paprika
pinch cayenne pepper or to taste
500g beef mince
1 bunch silverbeet or chard, leaves and stems chopped
2 carrots, diced
2 sticks celery, diced
400g can chopped tomatoes
1 tbsp tomato paste
400g can chickpeas, drained and rinsed
sea salt and freshly ground black pepper

1              Place onions and a good splash of oil in a large frying pan with a lid, cover and cook, stirring occasionally, over a medium heat for 8-10 minutes or until onions are soft and translucent.

2              Add garlic, coriander, cumin, paprika and cayenne pepper and cook, stirring, for 1-2 minutes or until fragrant. Add beef and mix to combine, cook, stirring to break up mince, for 4-5 minutes. Add silverbeet stems, carrots, celery, tomatoes and tomato paste. Bring to simmering, cover and simmer, stirring occasionally, for 30 minutes.

3              Add silverbeet leaves and chickpeas cover, and cook for 5 minutes longer. Season with a good grind of salt and freshly ground black pepper.

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; nions, celery, garlic: Krismaw
Gardens – Hastings; Paprika: Orcona Chilli n’ Peppers – Hastings; Celeriac, parsley: The Chef’s Garden @ Epicurean – Hastings;
Silverbeet: JJ’s Organics – Napier; Store Cupboard Ingredients: oil, ground coriander, ground cumin, cayenne pepper, tomatoes, tomato paste, chickpeas, salt, black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other mince recipes you might like to try:

One-Pan Mince & Cabbage

One-Pan Mince & Cabbage

Creamy Mushroom & Bacon Mince

Creamy Mushroom & Bacon Mince

Asian-inspired Mince & Vegetables

Asian-inspired Mince & Vegetables

 

Easy Curried Beef & Vegetable Stew

Easy Curried Beef & Vegetable Stew

Another flexible dish that is cooked in one pan. Packed with plenty of vegetables it couldn’t be easier and a great way to stretch mince to feed a crowd.

Easy Curried Beef & Vegetable Stew

During the cooler months when fresh green beans are not in-season, frozen can be used – just add them in the last 5 minutes of cooking. Frozen peas could also be used.

Serves 4-6

1 onion, chopped
vegetable oil
500g beef mince
2 cloves garlic, minced
1 small green chilli, seeds removed and minced
2 tbsp curry powder
1 tbsp grated fresh ginger
2 tomatoes, chopped
¾-1 cup water
500g pumpkin, peeled and chopped
250g green beans, cut into 5cm pieces
1 large carrot, sliced
1 large potato, chopped
sea salt and freshly ground black pepper

1              Place onion and a good splash of oil in a frying pan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.

2              Add mince and cook, stirring occasionally, for 5 minutes or until browned. Add garlic, chilli, curry powder and ginger and cook, stirring, for 2-3 minutes or until fragrant. Add tomatoes, cover and cook, stirring occasionally, for 5-8 minutes or until tomatoes break down.

3              Add pumpkin, beans, carrot and potato and mixture to
combine. Stir in water, cover, bring to simmering and simmer,
stirring occasionally, for 15-20 minutes or until vegetables are
tender.

Serving Suggestion: Top with a dollop of natural yogurt and a
scattering of chopped parsley or coriander.

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion, garlic, tomatoes, carrot,
potatoes, beans:
Krismaw Gardens – Hastings; Pumpkin, chilli: The Chef’s Garden @ Epicurean – Hastings; Store Cupboard
Ingredients:
vegetable oil, curry powder, ginger, salt, black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using mince you might like to try:

Creamy Mushroom & Bacon Mince

Creamy Mushroom & Bacon Mince

One-Pan Mince & Cabbage

One-Pan Mince & Cabbage

One-Pan Beef, Rice & Vegetables

One-Pan Beef, Rice & Vegetables

 

Beef, Eggplant & Coriander Stew

Beef, Eggplant & Coriander StewA stew, yes, but a light, fragrant one, just ideal for this time of year when the evenings are getting cooler, but we aren’t quite out of summer clothes through the day so don’t feel the need for the hearty stews of mid-winter.

There were still some of the lovely Asian eggplant at the market last weekend, so I snapped them up and here I have teamed them with a spicy coriander paste and beef to make a warm stew that is packed with vegetables and flavour.

Beef, Eggplant & Coriander Stew

I used waxy potatoes which held their shape during cooking and I didn’t thicken as the eggplant broke down during cooking and just slightly
thicken the mixture, but you could thicken with a little cornflour at the end.

Serves 4

500g stewing or casserole steak – such as gravy beef, blade steak or shin beef, cut into 2.5cm pieces
sea salt and freshly ground pepper
vegetable oil
400g Thai eggplant, cut into wedges
1 small red onion, cut into wedges
2 carrots, sliced
2 potatoes, cut into bite-size chunks
2 cups stock
extra coriander for garnish
CHILLI CORIANDER PASTE
4 cloves garlic, chopped
a good handful of fresh coriander
1 small red chili such as Bird’s Eye
½ tsp cumin

1              For the paste, place garlic, coriander, chilli, cumin and ¼ cup of the stock in food processor and process to mince and make a paste.

2              Season beef with a good grind of salt. Heat a large saucepan over a medium-high heat, add a good splash of oil and brown meat in
batches. Remove beef and set aside.

3              Add eggplant and onion, cover and cook, stirring
occasionally, for 8-10 minutes or until onion is soft and translucent. Add carrots and potatoes and mix to combine.

4              Return beef to pan and toss to combine. Add paste and mix to combine. Add remaining stock, cover and bring to simmering.
Simmer, stirring occasionally, for 2 hours or until beef is tender –
exact cooking time will depend on the cut you are using. Season to taste with salt and black pepper.

Where did the ingredients for this dish come from:
Beef: Mad Butcher – Hastings;  Onion, eggplant, garlic, carrots,
potatoes:
Krismaw Gardens – Hastings; Coriander, chilli: The Chef’s Garden @ Epicurean – Hastings; Store Cupboard Ingredients:
vegetable oil, cumin, stock, salt, black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other beef stews you might like to try:

Dijon, Mushroom & Beef Stew

Dijon, Mushroom & Beef Stew

Asian Beef & Vegetable Stew

Asian Beef & Vegetable Stew

 

Steak, Potato & Tomato Salad

Beef, Potato & Tomato Salad

This is a summer take on steak and potatoes with tomatoes –
delicious!

The vinaigrette can be made in advance and the potatoes and steak cooked in advance with assembly just prior to serving.

If cooking in advance remove from the fridge 45 minutes before
assembly, to let everything come to room temperature.

Don’t just keep the tomato dressing for this salad, it is good with pretty much on anything – try it on a roast vegetable salad or use chicken instead of steak and vary the vegetables to suit your tastes and what’s available.

Steak, Potato & Tomato Salad

This salad is best served warm or at room temperature.

Serves 4

500g small potatoes, scrubbed, if necessary
olive oil
sea salt and freshly ground black pepper
2 x 250g steak of your choice – I used sirloin
1 punnet (250g) cherry tomatoes, halved
1 red capsicum, diced
3 stalks celery, thinly sliced
3 green onions, thinly sliced
TOMATO & BALSAMIC DRESSING
1 punnet (250g) cherry tomatoes
1 small red onion, chopped
1 clove garlic, chopped
2 tbsp balsamic vinegar
1 pinch unrefined cane sugar
fresh seasonal herbs, such as parsley, coriander, chives or dill, chopped

1              Boil or microwave potatoes until just tender. Drain and set aside.

2              For the dressing, heat a heavy-based frying pan over a
medium-high heat, add a little oil and swirl to coat base of pan. Add tomatoes and toss for 3-4 minutes or until skins start to blister and tomatoes start to split. Reduce heat, add onion and garlic, cover and cook, stirring occasionally, for 3-4 minutes longer or until onion starts to soften.

3              Transfer tomato mixture to a small bowl (or the jug/
container that comes with some stick blenders), add vinegar and
using a stick blender, puree. Season to taste with salt and black pepper. Set aside until ready to use.

4              Heat a clean heavy-based frying pan over a medium-high heat, add a little oil and swirl to coat base of pan. Season steak with salt. Add to pan and cook for 3-4 minutes each side or until cooked to your liking. Remove from pan, cover and set aside to rest for at least 5 minutes.

5              Halve or quarter potatoes and place in a bowl. Add
tomatoes, capsicum and celery and toss gently to combine. Pour over about half the dressing and again, toss gently.

6              Spoon potato mixture on a serving platter or divide between individual plates. Slice steak and arrange on top of salad, add chopped herbs to remaining dressing and drizzle over steak. Scatter with green onions.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Asian-flavoured Beef Broth

Asian Beef Broth_aA week or so ago Raymund over at Ang Sarp posted a recipe for Sup Tulang (Beef Bone Soup). I loved the combination of flavours in Raymund’s recipe and the other day when it was a bit gloomy I remembered about this comforting sounding dish.

So when I saw that I had some beef spare ribs and cross-cut blade steak in the freezer, I decided to do my take on Raymund’s recipe – so thanks Raymund for the inspiration and great flavours and I hope you don’t think I have mucked with your recipe too much!

Asian-flavoured Beef Broth

I used new potatoes because they are in-season and they worked
perfectly, but use whatever potatoes are available.

The meat should be tender enough that you can cut it with a spoon and if your beef ribs are nice and meaty, as mine were, there will be some quite big pieces of meat, but if it is really tender it won’t be a problem.

Serves 6-8

1 tbsp vegetable oil
1 large onion, quartered
1 thumb sized piece ginger, thinly sliced
4 cloves garlic, minced
2 Bird’s eye chillies, sliced (optional)
2 tbsp ground coriander
1 tbsp ground cumin
1 stick cinnamon
4 cardamom pods, crushed
1 star anise
about 800g meaty beef spare ribs
about 750g cross-cut blade, cut into largish pieces
freshly ground black pepper
2 cups beef stock
2 medium carrots, sliced
500g potatoes, cubedfreshly ground black pepper
2 stalks celery, sliced
4 baby bok choy, stems separated
fish sauce, to taste

1              Place oil and onion in a large saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion softens.

2              Add garlic, ginger and chillies and cook, stirring, for 1-2 minutes longer or until fragrant. Add coriander, cumin, cinnamon, cardamom and star anise and stir-fry for 1 minute.

3              Add spare ribs and beef and turn to coat with spice mixture. Add a good grind of pepper, the pour in stock and about 6 cups
water or enough to cover the meat and bones, cover and bring to simmering. Reduce heat and simmer for 1½-2 hours or until beef is tender and meat is falling off the ribs. Fish out any pieces of the hard spices – cinnamon, star anise, cardamom – that you can see, don’t get fussed about this, but when you serve, just warn your diners.

4              Add potatoes and carrots, bring back to simmering and
simmer for 10 minutes. Add celery and simmer for 10 minutes
longer or until vegetables are tender.

5              Add boy choy and simmer, for 3-4 minutes longer or until just wilted. Season with fish sauce – I used 2 tbsp, but like seasoning with salt, this is going to depend on your personal taste – and
additional pepper, if necessary. To serve, ladle into bowls.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

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