Beef is a very popular red meat in gastronomy
In butchery the term beef is generic and includes as well, the heifer, the dairy cow, the taurillon, the bull. For some years now, the compulsory traceability of meat for slaughter has made it necessary to clearly indicate the breed, sex, place of rearing, slaughter and the precise origins of the animal.
To better guide you in your choices, it is important to distinguish between Quality and Category.
- Beef Stroganoff
- Hamburger Meat
- Beef Broccoli
- Corned Beef And Cabbage
- Italian Beef
This dish contains a minimum of ingredients:
Beef ,Onion ,Mushrooms : all, and you can even see them if you do not like them. Seriously, you do not like mushrooms? I’m shocked Thickening sauce flour (or maizena for a gluten-free stroganogg beef)Beef broth A little mustard Sour cream (or sour cream in Quebec) – it’s a cream with a tangy taste, hence its name in France and the United States (Sour Cream). Some people add yogurt or crème fraîche sometimes with lemon juice or vinegar to make it acidic.
it’s just a simple, basic preparation to get the best of our minced meat.
500 gr of minced meat
1 teaspoon garlic powder
1 tablespoon of Parmesan cheese
Some towers of 5 bays
A swab of worcestershire sauce
Some green stalks of fresh onions (or finely chopped shallot or onion)
Mix everything and let stand for 30 minutes before shaping and cooking the burgers.
Sincerely I could stop there and swallow the bowl even before cooking;)
Try it, it changes the eternal steak that we know and it really gives the burger a great taste.
Cut the beef into thin strips in the opposite direction of the grain, taking care to remove excess fat and discard it. Place the pieces in a bowl with 5 mL (1 teaspoon) of cornstarch and soy sauce. Marinate for 10 minutes.
Heat 10 ml (2 teaspoons) of oil in a large skillet over medium-high heat. Brown the beef until it loses its pink color, about 3 minutes. Place the beef on a plate.
Put the pan back on the heat and heat the rest of the oil. Add broccoli and red pepper and sauté until tender and crisp, about 3 minutes.
Add the beef and cooking sauce, stirring to coat the beef with sauce; and cook until the mixture is hot.
In a small bowl, whisk together remaining cornstarch and beef broth until smooth. Pour into the pan.
Bring to a boil while stirring constantly. Reduce heat and simmer until sauce thickens, about 2 minutes.
Transfer to a serving plate and garnish with green onions.
Place the corned beef in cold water for 12 hours, changing the water 3 or 4 times.
In a large Dutch oven, place the desalted corned beef and add enough beer and veal stock to cover the meat level.
Add white wine, 2 tablespoons steak spice and onion, bring to a simmer, cover, and simmer for 2 hours.
The time elapsed, take the corned beef out of the pot and put it in a baking dish.
Sprinkle with 2 cups of cooking broth, baste with half of the honey and half of the brown sugar, and bake uncovered at 350ºF (180º C) for one hour.
Once the time is up, take the corned beef out of the oven, sprinkle with broth, brush with the remaining honey and brown sugar, add the Worcetershire sauce and put back in the oven for the 3rd hour.
Once the time has elapsed, remove from the oven and let stand for 1 hour before serving.
For cabbage (green cabbage with cream)
In a large skillet or a Dutch oven, sauté the bacon in a few drops of oil until nice coloring.
Add the onion in cubes and cook for 2 minutes.
Add spices, pour in milk and stir well.
Reduce heat, cover and cook until cabbage has fallen.
Add the grated Parmesan and the cream, pepper and cook uncovered, stirring regularly, until a soft texture is obtained.
- Cut the meat into small pieces. Brown the pine nuts in a nonstick skillet. Peel and chop the onions and garlic. Rinse the basil.
- Heat the oil in a frying pan and put the meat to brown for 3 min over high heat stirring constantly. Salt, pepper and remove.
- Return the onions 2 min. Add the tomato coulis, raisins, capers and garlic. Cook for 5 minutes. Put the meat back in, mix quickly.
- Serve sprinkled with pine nuts and chopped basil and accompany with polenta.
Ingredients for 4 people
- 500g Rumsteck
- 2One new
- 1 garlic clove
- 200g Tomato coulis
- 40g Raisins
- 2cuil. tablespoons
- 2cuil. Capers
- 6Breads of basil
- 2cuil. Oil