Tag: Beef
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Chinese Beef, Vegetable and Noodle Soup
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Steaming beef noodle soup is a comfort to enjoy. Tender mouthfuls of beef and chewy noodles in a savoury, aromatic broth that will warm you through and through whilst providing you with some delicious vegetables too. Colour means flavour, don’t avoid or lessen the time browning the beef. That’s where…
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Chilli Con Carne
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An optional inclusion of diced chorizo whilst browning the mince is a good addition.
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Chateaubriand (D’Escoffier)
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Chateaubriand is a dish that traditionally consists of a large centre cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. While the term originally referred to the preparation of the dish. In 19th century gastronomy the steak for Chateaubriand could be cut from…
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Bresaola Carpaccio with Rocket Leaf
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Do not over complicate this, less is more. Thin slices of an air dried beef fillet, drizzled with oil, lemon juice, and grated Parmesan. Originating in the alpine valley of Valtellina, not far from Milan, bresaola is a beef fillet which is first cured in salt and spices, and then…
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Biltong
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Biltong is a form of dried, cured meat that originated in Southern African countries (South Africa, Zimbabwe, Malawi, Namibia, Botswana and Zambia). Various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu. The cut may also vary, either fillets of…