Tag Archives: beef
Boeuf en daube is traditional recipe from France. Daubes are traditionally cooked in squat earthenware dishes called daubières, but a cast-iron casserole dish with a tight-fitting lid will work just as well. Daubes hail from Provence and are usually served with buttered macaroni, new potatoes or rice. Variations also call for olives, prunes, and flavoring with duck fat, vinegar, brandy, lavender, nutmeg, cinnamon, cloves, juniper berries, or orange peel. For best flavor, it is cooked in several stages, and cooled for a day after each stage to allow the flavors to meld together. In the Camargue and Béarn area of France, bulls killed in bullfighting festivals are often used for daube.
Beef in Guinness is a great, hearty winter dish. Perfect as a family meal or the treat for guests. Guinness is frequently used as an ingredient in recipes, often to add a seemingly authentic Irish element to the menus of faux-Irish pubs in the United States, where it is stirred into everything from french toast to beef stew. A popular, authentic, Irish course featuring Guinness is the “Guinness and Steak Pie.” The recipe includes many common Irish herbs, as well as beef brisket, cheeses, and a can of Guinness.
Unlike traditional pot roast, this pot roast is not cooked with potatoes, carrots and onions. This recipe however, is quite the opposite. The tomatoes and onions make a glorious sauce that is spooned over the top of the finished roast. Beef varies tremendously in taste and quality depending on the age, breed, diet, lifestyle, slaughter and processing of the animal, so it’s wise to choose and cook your meat carefully and to tailor the cut you buy to the dish you want to cook. Aberdeen Angus is a well-known good-quality breed of beef, but there are dozens of other breeds native to Britain or established for centuries. Native breeds include the Welsh Black, Highland, Lincoln Red, South Devon, Sussex and Hereford. Rare British breeds cover the Irish Moiled, Beef Shorthorn, Belted and Black Galloways, Red Poll, White Park, British White, Longhorn, Gloucester and Dexter.
The combination of bell pepper and black pepper in Chinese stir-fries is just amazing. These two ingredients, mixed with the right type of meat will often guarantee a successful dish. f you love the sweetness and slightly charred taste of caramelized onions, stir-fry the onion and bell peppers slightly longer before adding the beef to the stir-fry. You will be rewarded with a richer flavored dish.
Beef stew is a worldwide popular dish. Marmalade adds a zesty and sweet note to this hearty beef stew, made with tender chunks of slow-cooked stewing beef, red wine and mushrooms. It makes an excellent family meal served with warming creamy mashed potatoes and steamed greens. This is an ideal meal for winter Sundays. Stewing beef is very good value for money, and a little goes a long way. It requires slow cooking over a low heat to achieve a meltingly tender consistency and for its full flavour to be properly realised, and it is best paired with strong flavors, such as red wine and garlic.