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Click on the links below to go straight to the recipe of your choice Vietnamese sugar-cured beef salad Armstrong's Braised Beef Cheeks Glazed Beef Silverside with Sweet-sour Maple Mustard
Vietnamese sugar-cured beef salad This recipe is a type of meat curing and it should be prepared the day before.
500g rump steak 2 tablespoons dry sherry (shao sing) 200 g lump sugar (brown sugar as alternative) 1 tablespoon coriander seeds 1 tablespoon white peppercorns 1 tablespoon sea salt
Dressing: 2 table spoons fish sauce 2 tablespoons water 1 clove garlic, crushed 1 samll hot chilli, seeded nad finely chopped 2 tablespoons lime juice 1 tablespoon sugar
Salad: 1/2 cup fresh coriander leaves 1.2 cup mint leaves 1 cup bean shoots 1 Lebanese cucumber, sliced 100 g rice vermicelli, soaked in boiling water
Method: Remove any visible fat from meat. Marinade meat in sherry for 10 minutes. Remove beef from marinade. Crush the sugar, coriander seeds, salt and white peppercorns in a mortar and pestle, then coat marinated beef. Lay a double layer of cling wrap out on a flat surface. Wrap beef tightly in wrap with sugar and salt and refrigerate for 24 hours. After 24 hours, remove the wrap and wipe of the salt and sugar with some paper towel. You can rinse this off if you want to . Thinly slice the beef and serve over Vietnamese salad. Drizzle dressing over the dish. Serve on a bed of rice vermicelli with extra dressing.
Thai Hot Beef Salad - Margaret Fulton Serves 4-6 There are two schools of thought regarding preparation on the salad. One is that the meat should marinate in the seasonings and sauce for several hours before the meal is served. The other is that the meat should be tossed in the marinade while it is still warm and be served immediately on the crisp greens. 750 g (11/2 lb) rump or sirloin steak Freshly ground pepper 1/2 cup mint leaves 1 large red onion or 2 large spring onions, thinly sliced 1-2 red chillies, halved, seeded and very finely shredded Juice of 1 large lime or half lemon 2 tablespoons Thai fish sauce (nam pla) 1 teaspoon sugar Lettuce leaves Whole or halved cherry tomatoes Extra mint leaves to garnish
Season the steak with pepper and cook it on a hot ribbed grill or under a pre-heated grill (broiler) for 5 minutes on each side or until done to taste. Remove and allow to stand 5-10 minutes. Cut the meat into very thin slices and place it in a bowl. Meanwhile, combine the mint leaves with the onion slices, shredded chilli, citrus juice, fish sauce and sugar. Stir well and add to the beef slices, tossing,
Arrange on a salad platter lined with lettuce, cheery tomatoes and extra mint leaves and serve.
Armstrong's Braised Beef Cheeks Serves 4 4 large beef cheeks 4 rashers bacon 4 medium brown onions 12 cloves garlic 4 sticks celery 1 medium leek 2 large carrots 2 red capsicum 4 egg tomatoes fresh thyme salt pepper sugar oil flour 2 litres beef or chicken stock
Remove fat and sinew and cut cheeks in half. Cut bacon into 2 cm pieces, peel and dice vegetables. Take a stainless steel braising pot, heat oil, flour cheeks and brown on both sides. Remove from pot. Sauté vegetables until golden brown, sprinkle a little flour, add red wine and reduce a little. Add stock, thyme, seasoning and bring to simmer. Cover with a lid and cook in oven (1500C) for approximately 11/2 hours. When cooked remove meat, strain sauce and reduce sauce to a good consistency. Add the cheeks to the sauce and keep warm. Serve with mashed potato.
Glazed Beef Silverside with Sweet-sour Maple Mustard
1 kg pre-cooked piece of corned beef silverside 3 tablespoons Dijon or grain mustard 3 tablespoons brown sugar 2 tablespoons maple syrup 2 tablespoons lemon juice 1 egg, beaten 4 large fresh flat bread, buttered 350 g mixed garden salad
Pre-heat fan oven to 1700C. Prepare glaze: Mix together Dijon mustard, brown sugar, maple syrup, lemon juice and egg. Glaze beef: Pace pre-cooked corned beef in an oven dish and add 1/2 cup of hot water to assist in keeping the meat moist. Score and evenly brush with the glaze. Bake for about 60 minutes or until golden brown and hot all the way through. use remaining glaze to brush beef during cooking. To further glaze, increase the oven temperature during the last 10 minutes of cooking. To serve: Rest for 5 minutes, thinly slice across the grain and serve wrapped in flat-bread brushed with butter, a mixed garden salad and mayonnaise. You can also serve the beef hot with mashed potatoes, steamed vegetable, a cheese sauce and extra mustard.
The following tips are from the Meat Standards Australia eating quality scheme. For more information go to www.mla.com.au
Tips to help you enjoy your beef:
We are all trying to stretch our grocery dollars and still provide the family with a wholesome, tasty meal. Below are some of my favourite cuts of meat that you can pick up for a cheaper price, but if they are used correctly make a scrumptious meal. Firstly I recommend you form a relationship with your local butcher. Many of the yummiest cuts are minced (also known as non-primals) because the average consumer does not know what to do with them. So discuss your needs with your butcher beforehand and he will be able to keep them aside for you. Blade: If you are feeding a large group get a whole blade and do a slow roast. Note that it needs to be a whole blade to get the juicy seams that give the flavour and texture. Cheeks: See recipe above. Skirt: Sweet and tender; great in stir-fry and on kebabs sticks. Brisket: Makes a naughty corned beef. Serve with a white onion sauce - can also be served in flour tortillas as a wrap -yummmm. Ox-tail: This has become a bit trendy and more expensive as we all return to comfort foods. However this will be cheaper in the summer months. Round: Great for casseroles. Oyster blade: Like a perfect mini fillet. The perfect size for the ladies but don't let this one out of the bag or everyone will want it.
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