Beef Stew

Yes, another recipe modified from Jamie Oliver's. Hubby has downloaded Jamie Oliver's TV series 'Jamie at Home' and now I am so motivated to try some of the recipes myself. I served this to a small group of friends during dinner and the response was quite encouraging. What is so special about this dish is in the final step where the lemon zest, rosemary and chopped garlic release the fragrance and make a great difference to the original taste.


Ingredients:

Olive oil
A knob of butter
1 yellow onion, peeled and chopped
1 kg stewing steak or beef skirt, cut into 2-inch pieces
Freshly ground sea salt & black pepper
Worcestershire sauce
2 tablespoons cornflour
4-5 carrots, peeled and into 2-inch pieces
2 large tomatoes, quartered
3 tablespoons tomato puree
1/2 bottle red wine
Water
1/2 cube beef stock
Zest of 1 lemon, finely grated
A handful of rosemary, leaves picked and roughly chopped
Few cloves of garlic, finely chopped


Method:

1. Marinate your meat with salt, black pepper, Worcestershire sauce and cornflour overnight.
2. Heat oil and butter in your pressure cooker. Saute your chopped onion until fragrance.
3. Add your meat to the pot and stir fry for 3-4 minutes.
4. Next, add your wine, beef stock, tomato puree and adequate amount of water to cover the meat. Season with black pepper and sea salt, stir to mix well. Leave it to boil for 30 minutes.
5. Now, add in your carrots and cook everything using your pressure cooker for 25 minutes.
6. Turn off the heat after 25 minutes and release the pressure. Now you may add your tomatoes and cover your pot for 10 minutes. Let the hot steam cooks your tomatoes.
7. Finally, mix the lemon zest, chopped rosemary and garlic together and sprinkle over the hot stew before eating.

If you are not using a pressure cooker to cook this dish, you might need 2-3 hours to stew it.


Adapted from:
http://www.jamieoliver.com/recipes/beef-recipes/jools-s-favourite-beef-stew

Beef Pie

牛肉酱材料:
1. 400g牛绞肉
2. 两粒洋葱,切丁
3. 一条胡萝卜,切丁
4. 些许蘑菇粒
5. 蒜头茸
6. 4汤匙pasta酱/ tomato puree
7. 些许牛肉上汤/ 水加些许鸡精块
8. 些许红酒
9. 调味料 (黑胡椒粉, 胡椒粉, 盐, 蚝油, Italian herbs)
10.一汤匙面粉

牛肉酱做法:
1. 用少许油爆香洋葱和蒜头， 炒至洋葱成透明状
2. 加入牛绞肉炒至香，加入胡萝卜丁, 蘑菇粒
3. 加入红酒，翻炒至差不多汁干
4. 加入牛肉上汤，Pasta酱和调味料, 小火慢慢焖
5. 焖到要收汁时，加入面粉，使汁成浓稠状

马铃薯泥材料:
1. 600g马铃薯泥 (Russet Potatoes)
2. 少许牛奶
3. 鸡蛋一粒
4. 些许牛油
5. 芝士碎 (Parmesan cheese)
6. 盐和胡椒

马铃薯泥做法：
1. 用水来煮熟马铃薯
2. 马铃薯软了用叉子压烂，加入盐, 胡椒粉, 牛油, 芝士碎
3. 之后加入少许的牛奶和一粒蛋搅拌均匀


Beef Pie 做法：
1. 牛肉酱倒入烘盘里
2. 上面铺上马铃薯泥
3. 撒上芝士碎
4. 200度烘烤至薯泥成浅褐色即可（大约半小时）


Adapted from:
http://ohbin.blogspot.com/2009/05/ohbinshepherds-pie.html

Alternative reference:
http://www.channel4.com/food/recipes/chefs/gordon-ramsay/shepherds-pie-recipe_p_1.html

Stewed Beef Brisket

Ingredients:

300 grams beef brisket
300 grams beef tendon (you can use all 600 grams brisket if you dislike the jelly-like tendon)

Get the butcher to cut these into bite pieces or your knife will not be sharp enough to cut through those sinewy meats.

1 bulb garlic, smashed and chopped
1 large piece ginger, slice
2 tablespoons of taucheo or fermented bean paste

Spices
1 small stick cinnamon
4 cloves
1 star anise
1 tiny piece of dried tangerine peel
1 tablespoon of white peppercorns

Sauce
2 tablespoons dark soya sauce
2 tablespoon light soya sauce
2 tablespoon Shao Xiang Chinese wine (optional)
1 cup water (or more)
_______________________________________

Method:

Heat a bit of oil and fry the garlic, ginger and taucheo till fragrant. Add the spices. Add meat and the sauce and water. Simmer for several hours. I used the pressure cooker so it takes about 45 minutes. However, this is best simmer in a slow cooker, overnight if you don’t have a pressure cooker. I think using normal gas fire, you may need at least 2-3 hours for the beef brisket to be tender.

Source:

http://www.malaysiabest.net/2009/04/06/recipe-stewed-beef-brisket-ngau-lam/