CHAPTER EIGHT Beef

General Introduction

Correct use of a knife

Control of the knife

Carving procedures

Beef

Lamb

Pork

Gammon

Poultry and game

Fish

BOILED

1. Salt beef

BRAISED

2. Beef olives

3. Beef with vegetables

4. Steak

5. Savoury meat balls

COLD

6. Fillet

COMPOSITE

7. Cottage pie

8. Durham cutlets

9. Hot pot

10. Meat loaf

11. Rissoles

12. Savoury pancakes

13. Vienna steak

CURRY

14. Curried beef

FRIED

15. Beefburgers

16. Steak Bearnaise

17. Steak Bercy

18. Steak Bordelaise

19. Steak Chasseur

20. Steak Portugaise

21. Steak and onions

GRILLED

22. Steak vert pre

23. Minute steak

ORIENTAL

24. Beef with peppers and dried

mushrooms

25. Fillet of beef with bean sprouts

26. Stir fried beef in black bean sauce

27. Stir fried beef with celery

28. Stir fried beef with egg fu yung

29. Stir fried beef with green beans

30. Stir fried beef with green spring

onions

31. Stir fried beef with oyster sauce

32. Stir fried beef with pineapples

PASTRY COVERED

33. Fillet of beef en croute

34. Fillet of beef Wellington

35. Minced beef and onion

36. Steak and kidney pie

37. Steak and kidney pudding

38. Steak and mushroom pie

39. Steak and vegetable pie

ROAST

40. Fillet of beef

41. Roast beef and Yorkshire pudding

42. Sirloin Bruxelloise Judic

SAUTE

43. Stroganoff

STEW

44. Beef Bourguignonne

45. Brown stew and dumplings

46. Carbonnade

47. Chilli con carne

48. Goulash

49. Savoury mince

The Art Of Beef

BOILED

1. BOILED SALT BEEF WITH DUMPLINGS

10 PORTIONS

Ingredients

(a) Boiled salt beef

Salted silverside 1.2 kg

Onions 400 g

Carrots 300 g

(b) Dumplings

Flour 250 g

Suet 75 g

Water 125 ml

Baking powder 5 g

Salt

Method

(a) Boiled salt beef

1. Place the prepared salt bef into a saucepan, cover with cold water, bring to the boil and skim.

2. Peel the onions, add them whole, and simmer for 3 hours.

3. Peel the carrots, cut them into batons, add them to the pan and simmer for a further 10 minutes.

4. Add the dumplings and place them in a dish with a little of the cooking liquor to keep them moist and hot.

5. Remove the meat, strain the carrots and retain the cooking liquor.

6. Carve the silverside across the grain. Serve garnished with some of the cooking liquor, baton carrots and dumplings.

(b) Dumplings

1. Sieve together the flour, salt and baking powder. Finely chop the suet.

2. Mix the suet into the flour and make a bay.

3. Add water and mix to a dough.

4. Divide the dough into 50 equal sized pieces and mould lightly.

5. Allow to rest for 10 minutes before cooking.

Notes:

1. Cooking time; allow about 40 minutes per kg.

2. Button onions may also be used as a garnish with this dish.

BRAISED

2. BEEF OLIVES

10 PORTIONS

Ingredients

Beef topside 1 kg

Onions 75 g

Carrots 75 g

Bouquet garni 1 small

Brown sauce 250 ml

Brown stock 250 ml

Thyme & parsley stuffing 500 g

Parsley (chopped)

Salt

Pepper

Method

1. Select the thickest part of the topside, cut 10 slices 5mm thick across the grain and flatten with a cutlet bat. Trim off any excess meat leaving a square shape. Mince the trimmings through a fine plate and mix with the stuffing.

2. Spread 50 g of the stuffing over half of each of the prepared squares, roll up and tie at each end with string.

3. Seal in hot oil and place in a pan. Peel and roughly dice the onions and carrots, fry them for 2 minutes in hot oil and add them to the beef olives.

4. Add the brown sauce, brown stock, tomato puree, bouquet garni and seasoning. Bring to the boil, cover with a lid and simmer in the oven until tender.

5. Remove the meat from the liquid, cut off the strings and place the meat on a serving dish. Strain and reboil the liquid, adjust the consistency and seasoning, pour over the meat and garnish with chopped parsley for service.

3. BRAISED BEEF

10 PORTIONS

Ingredients

Beef 1.2 kg

Brown sauce 1 ltr

Brown stock 250 ml

Onions 75 g

Carrots 75 g

Bouquet garni 1 small

Tomato puree 50 g

Salt

Pepper

Method

1. Season the joint and fry it in hot oil.

2. Bring the brown sauce to the boil and add the brown stock and tomato puree.

3. When the joint is well coloured place it into a pan and three quarters cover with the sauce.

4. Peel the carrots and onions and cut them into large dice then shallow fry them to a golden brown in a little oil.

5. Add the vegetables and bouquet garni to the sauce.

6. Cover with a lid and cook in an oven at 180oC until the meat is tender, about 2 hours, basting occasionally.

7. Remove the joints, strain the sauce, skim off any surplus fat and adjust the seasoning.

8. Cut the joint into slices and serve masked with the sauce.

Notes:

1. Suitable cuts of meat are thick flank, topside, silverside.

2. A garnish of either glazed baton carrots or mixed vegetables may be served.

4. BRAISED STEAK

10 PORTIONS

Ingredients

Braising steaks 10 x 50 g

Carrots 50 g

Tomato puree 25 g

Bouquet garni 1 small

Brown stock 375 ml

Brown sauce 1.75 ltr

Glazed button onions 200 g

Glazed button turnips 100 g

Glazed baton carrots 100 g

Parsley (chopped)

Salt

Pepper

Method

1. Season the steaks, shallow fry them in hot oil and place then in a pan.

2. Peel and roughly dice the onions and carrots, place them with the meat. Add the brown stock, brown sauce, tomato puree and bouquet garni.

3. Bring to the boil cover with a lid and cook at 180oC for 2 hours until tender.

4. Cook the garnish and keep it hot.

5. Place the steaks on a warm serving dish and garnish with the glazed vegetables.

6. Strain the sauce, remove any surplus fat, adjust the seasoning and consistency and pour over the steaks.

7. Garnish with the parsley before serving.

5. SAVOURY MEAT BALLS

10 PORTIONS

Ingredients

Vienna steak mix 1.25 kg

Oil 50 ml

Piquant or Tomato sauce 400 ml

Savoury rice 10 portions

Method

1. Mould the meat into 25 g balls and shallow fry them in hot oil for 2 minutes.

2. Cook in the sauce for about 20 minutes then serve in a warm dish with a border of savoury rice.

COLD

6. FILLET OF BEEF

10 PORTIONS

Ingredients

Fillet of beef 1.2 kg

Larding bacon 100 g

Onions 25 g

Carrots 25 g

Salt

Pepper

Garnish:

Aspic jelly 1.5 ltr

Horseradish sauce 100 ml

Carrots 400 g

Swedes 800 g

Green beans 150 g

Artichoke bottoms 4

Peas 50 g

Cauliflower 1 small

Leaf gelatine 10 g

Method

1. Trim the fillet and remove any fat or sinew.

2. Cut the bacon into thin strips 40mm x 3mm x 3mm and place in cold water.

3. Lard the fillet at intervals of 15mm with the bacon strips.

4. When the fillet is larded tie it loosely to preserve its shape whilst it cooks, season with salt and pepper.

5. Peel the carrots and onions, cut them into thick slices and place them in an even layer in the bottom of a roasting dish. Pour a little oil over the top and set in an oven 230oC for 5 minutes.

6. Place the fillet on the bed of vegetables, brush with a little oil and roast for 10 minutes then reduce to 200oC and continue to roast, basting occasionally for a further 15 minutes.

7. The fillet is cooked when pressure is applied and the meat is firm and the blood runs pink (the joint should be underdone). Allow to cool.

8. Cut off 3 slices and place them overlapping on a wire grill with the remainder of the fillet. Chill in a refrigerator.

9. Glaze with aspic jelly on the point of setting. Allow to set in the refrigerator.

10. Pour a 3mm coating of aspic jelly onto a serving dish, allow to set.

11. Arrange the meat on the dish, garnish with vegetables, horseradish dominoes and croutons of aspic jelly.

Note: Vegetables should be prepared as explained in Chapter 2 Section 4.

COMPOSITE

7. COTTAGE PIE

10 PORTIONS

Ingredients

Potatoes (prepared) 800 g

Beef (cooked) 600 g

Demi glace 500 ml

Breadcrumbs (white) 50 g

Margarine 25 g

Parsley (chopped) 10 g

Salt

Pepper

Method

1. Boil the potatoes in salted water then drain and mash them, then peel the onions, cut them into fine dice and shallow fry them in oil until tender.

2. Mince the meat through a coarse plate and add it to the onions, season with salt and pepper and fry for 2 minutes.

3. Add the chopped parsley with a little of the demi glace and bring to the boil.

4. Place in a baking dish, cover with the dry mashed potatoes, smooth over and decorate. Brush with melted margarine, sprinkle with breadcrumbs, and bake to a golden brown in a hot oven at 220°C. Heat the remaining demi glace and serve it separately.

10. MEAT LOAF

10 PORTIONS

Ingredients

Beef 1 kg

Carrots 150 kg

Onions 75 g

White breadcrumbs 200 g

Egg 1

Sage

Jus lie 250 ml

Salt

Pepper

Method

1. Peel the onions, cut them into fine dice and shallow fry them in oil until tender then drain and allow them to cool.

2. Peel the carrots and boil them whole in salted water until tender then drain and allow them to cool.

3. Mince the meat through a coarse plate.

4. Mix together the meat, vegetables, seasoning and ¾ of the breadcrumbs.

5. Pass through a fine mincer.

6. Form into a roll 80mm in diameter and coat this with the remaining breadcrumbs.

7. Place on a greased baking tray, baste with a little oil and cook in an oven at 180°C for 1½ hours.

8. Remove from the oven and allow to stand for 10 minutes. Slice the meat loaf and serve with jus lie separately.

Note.

1. Steaky bacon can be used to wrap the meat loaf, giving the dish a classical finish.

11. BEEF RISSOLES

10 PORTIONS

Ingredients

Beef (cooked) or (Corned Beef) 600 g

Brown sauce 250 ml

White breadcrumbs 200 g

Onions 100 g

Parsley (chopped) 10 g

Flour 50 g

Eggs 2

Milk 125 ml

Breadcrumbs 100 g

Salt

Pepper

Method

1. Peel and roughly chop the onions and shallow fry them with the minced beef in a little oil.

2. Add the brown sauce and simmer for 3 minutes.

3. Add half the breadcrumbs and the seasoning and parsley. Mix thoroughly and allow to cool.

4. Divide into 10 portions and mould to a cylindrical shape using a sprinkling of flour.

5. Pass through egg wash and breadcrumbs and shallow fry in oil and serve with a variety of piquant sauces.

12. SAVOURY PANCAKES

10 PORTIONS

Ingredients

Savoury mince 1 kg

Pancake mix 500 ml

Cheese sauce 500 ml

Method

1. Make 10 pancakes using a 25 cm diameter frying pan.

2. Spread the savoury mince equally over the pancakes and roll them up.

3. Place them on a serving tray, mask over with the cheese sauce and gratinate under a grill or in a hot oven.

13. VIENNA STEAK

10 PORTIONS

Ingredients

Beef 1 kg

Onions 100 g

Egg 1

Breadcrumbs 150 g

Bread 200 g

Parsley (chopped)

Salt

Pepper

Mixed herbs pinch

Method

1. Cut the beef into fine dice.

2. Peel the onions, cut them into fine dice and shallow fry them in a little oil until tender.

3. Remove the crust from the bread and soak it in water then squeeze out as much of the moisture as possible.

4. Mix the meat, bread, mixed herbs, chopped parsley and seasoning together. Mince through a fine plate and then bind with the egg.

5. Divide into 10 equal portions, mould each into a medallion shape and coat with the breadcrumbs.

6. Shallow fry on both sides to a golden colour then complete the cooking in an oven at 200°C for 10 minutes.

CURRY

14. CURRIED BEEF

10 PORTIONS

Ingredients

Beef 1.2 g

Onions 300 g

Garlic 1 clove

Curry powder 50 g

Tomato puree 25 g

Brown stock 625 ml

Apples 75 g

Chutney 50 g

Desiccated coconut 25 g

Bouquet garni 1 small

Salt

Plain boiled patna rice 10 portions

Method

1. Cut the beef into 20 mm dice. Peel the onion and cut into dice, crush and chop the garlic.

2. Fry the beef in a little oil in a saucepan to seal then add the onion and garlic and cook for a further 2 minutes. Add the curry powder and tomato puree and continue to cook for 3 more minutes then gradually add the stock.

3. While the stock is coming to the boil peel and roughly dice the apples then add these with the chutney, coconut, salt and bouquet garni to the pan and simmer for 2 hours until the meat is tender.

4. Remove any excess fat, adjust the seasoning and consistency and serve with a border of plain boiled rice.

Note: This dish is served with a variety of side dishes (sambols) for example: poppadums, desiccated coconut, mango chutney, sultanas, diced cucumber, fried onion rings, sliced bananas and peanuts.

FRIED

15. BEEFBURGERS

10 PORTIONS

Ingredients

Lean minced beef 600 g

Onions 50 g

Breadcrumbs or rusk 125 g

Egg 1

Cold water 25 ml

Method

1. Mince the beef through a fine plate. Peel and roughly chop the onions and cook them in hot oil without colouring. Allow to cool.

2. Add the onions and other ingredients to the meat, season, mix thoroughly, divide into 10 equal portions and mould into medallion shapes.

3. Grill or shallow fry in hot oil reducing the heat after colouring.

4. Serve in a toasted bap, garnish with pickle or fried onions.

16. STEAK BEARNAISE

10 PORTIONS

Ingredients

Steak 10

Watercress 1 bunch

Bearnaise sauce 250 ml

Salt

Pepper

Method

1. Season the steaks and fry or grill them on both sides.

2. Serve on a warm dish, garnished with watercress and serve the bearnaise sauce separately.

Note: This method is suitable for fillet tournedos, sirloin entrecote and rump steaks.

17. STEAK BERCY

10 PORTIONS

Ingredients

Steaks 10 x 150 g

White wine 125 ml

Demi-glace 250 ml

Shallots 50 g

Butter 125 g

Parsley (chopped)

Salt

Pepper

Method

1. Peel and roughly dice the shallots.

2. Season and grill or fry the steaks, place into a warm serving dish and keep hot.

3. Cook the shallots in oil without colouring. Add the white wine and reduce by half.

4. Add the demi-glace, bring to the boil, remove from the heat and gradually add the butter. Adjust the seasoning.

5. Pour over the steaks. Garnish with chopped parsley and serve.

Note: This method is suitable for fillet tournados, sirloin entrecote, and rump steaks.

The Art Of Beef

18. STEAK BORDELAISE

10 PORTIONS

Ingredients

Steak 10 x 150 g

Shallots 50 g

Red wine 250 ml

Demi glace 350 ml

Beef marrow 100 g

Beef marrow 10 x slices

Oil 25 ml

Lemon 1

Butter 25 g

Parsley

Salt

Pepper

Method

1. Peel and roughly dice the shallots.

2. Dice the marrow retain the ten slices for garnish.

3. Season and grill or fry the steaks, place them on a warm serving dish and keep hot.

4. Shallow fry the shallots until lightly coloured.

5. Pour in the wine and reduce to one third. Add the demi-glace, reboil and pass through a strainer.

6. Gradually add in the diced marrow, do not reboil.

7. Adjust the seasoning and add a squeeze of lemon juice.

8. Poach the slices of marrow in salt water.

9. Mask the steaks with the sauce and place a slice of marrow on each.

10. Place a pinch of chopped parsley on each slice of marrow and serve.

Note: This method is suitable for fillet tournedos, sirloin entrecote and rump steaks.

19. STEAK CHASSEUR

10 PORTIONS

Ingredients

Steaks 10 x 150 g

Shallots 50 g

White wine 125 ml

Tarragon pinch

Butter 100 g

Cooking oil 50 ml

Mushrooms 100 g

Tomatoes 100 g

Demi-glace 250 ml

Parsley (chopped)

Salt

Method

1. Blanch and skin the tomatoes and remove the seeds. Cut the flesh into dice.

2. Season and grill or fry the steaks, place them on a warm serving dish and keep hot.

3. Peel and dice the shallots and shallow fry them in a little oil until nearly cooked then slice the mushrooms and add them to the shallots and fry for a further 3 minutes.

4. Pour in the white wine and bring to the boil.

5. Add the tomatoes, demi-glace and the tarragon and simmer for a few moments.

6. Adjust the seasoning, pour the sauce over the steaks, garnish with chopped parsley and serve.

Note: This method is suitable for fillet tournedos, sirloin entrecote and rump steaks.

20. STEAK PORTUGAISE

10 PORTIONS

Ingredients

Steaks 10 x 150 g

Cooking oil 25 ml

Stuffed tomatoes 10

Jus Lie 50 ml

Parisienne potatoes 500 g

Bearnaise sauce 125 ml

Salt

pepper

Parsley (chopped)

Method

1. Season and grill or fry the steaks and place them on a warm serving dish. Mask the steaks with sufficient jus lie to lightly cover the dish.

2. Place a teaspoonful of bearnaise sauce on each steak.

3. Garnish the dish with stuffed tomatoes and Parisienne potatoes.

4. Sprinkle chopped parsley on the garnish and serve.

Note: This method is suitable for fillet (tournedos) sirloin (entrecote) and rump steaks.

21. FRIED STEAK WITH ONIONS

10 PORTIONS

Ingredients

Steaks 10 x 150 g

Onions 800 g

Jus Lie 50 ml

Salt

Pepper

Parsley (chopped)

Method

1. Season the steaks.

2. Peel and slice the onions and shallow fry them until tender and lightly coloured.

3. Fry the steaks on both sides in a little oil.

4. Arrange the steaks on a warm serving dish with the onions as garnish and a little jus lie around.

5. Sprinkle the onions with chopped parsley before serving.

Note: This method is suitable for sirloin and rump steaks.

GRILLED

22. GRILLED STEAK VERT PRE

10 PORTIONS

Ingredients

Steaks 10 x 150 g

Straw potatoes 10 portions

Watercress 1 bunch

Parsley butter 150 g

Salt

Pepper

Method

1. Brush the steaks with oil and season on both sides.

2. Cook under a grill, arrange on a warm serving dish and garnish with slices of parsley butter, watercress and straw potatoes.

Note: Suitable for sirloin and rump steaks.

23. MINUTE STEAK

10 PORTIONS

Ingredients

Sirloin steaks 10 x 150 g

Salt

Pepper

Method

1. Cut the steaks 15mm thick from a prepared sirloin. Trim off any gristle or fat and flatten with a cutlet bat.

2. Brush with oil, season and cook for about half a minute on each side under a very hot grill.

3. Arrange the steaks on a warm serving dish and serve with any garnish suitable for sirloin steaks.

ORIENTAL

24. BEEF WITH PEPPERS AND DRIED MUSHROOMS

10 PORTIONS

Ingredients

Fillet of beef 1.2 kg

Dried mushrooms 100 g

Onions 300 g

Green peppers 150 g

Red peppers 150 g

Red chillies 4

Spring onions 100 g

Garlic 2 cloves

Light soy sauce 15 ml

Oil 25 ml

Salt

Sugar 5 g

Cornflour 5 g

Method

1. Soak the mushrooms in warm water for 20 minutes drain, squeeze dry and cut into 3 mm slices.

2. Cut the meat into thin slices discarding any excess fat. Place the meat in a bowl.

3. Marinade with the light soy sauce, 25 ml of oil, sugar and cornflour for 15 minutes then drain and save the marinade.

4. Peel the onions and cut them into small dice,. remove the seeds from the peppers and chillies and slice them into strips. Cut the spring onions into 25mm sections and crush the garlic.

5. Shallow fry the garlic and the beef slices until the meat is sealed. Add the onions, peppers, chillies, spring onions and mushrooms and stir fry for 3 minutes.

6. Add the marinade, bring to the boil, adjust the seasoning and serve immediately.Click here and start typing. Magni dolores eos qui ratione voluptatem sequi nesciunt neque porro quisquam est qui dolorem ipsum.

25. FILLET OF BEEF WITH BEAN SPROUTS

10 PORTIONS

Ingredients

Fillet of beef 1.2 kg

Bean sprouts 400 g

Fresh chillies 2

White of leek 100 g

Shallots 125 g

Garlic 2 cloves

Salt

Sugar 5 g

Rice wine 15 ml

Oyster sauce 25 ml

Cornflour 15 g

Light soy sauce 15 ml

Sesame oil 15 ml

Method

1. Cut the fillet of beef into thin strips and marinade in the light soy sauce, wine, sesame oil, sugar and cornflour for 2 hours.

2. Wash the chillies, remove the seeds and cut the flesh into julienne.

3. Wash and peel the leeks and shallots, cut them into julienne and crush the garlic.

4. Shallow fry half the shallots and bean sprouts. Remove and keep warm.

5. Stir fry the remaining shallots and garlic, add the beef and the marinade and simmer for 5 minutes. Add the remaining bean sprouts, shallots, the oyster sauce, chillies and seasoning and serve immediately.

26. STIR FRIED BEEF IN BLACK BEAN SAUCE

10 PORTIONS

Ingredients

Beef rump 1.2 kg

Red chillies 2

Preserved black bean 25 g

Onion 100 g

Garlic 2 clove

Ginger 25 g

Spring onions 150 g

Rice wine 20 ml

Dark soy sauce 10 ml

Cornflour 5 g

Light soy sauce 10 ml

Sugar 5 g

Oil

Salt

Method

1. Cut the meat into thin slices 25 mm long removing any surplus fat. Place the meat in a bowl and marinade with light soy sauce, cornflour, sugar and oil.

2. Remove the seeds from the chillies and cut the flesh into 5 mm slices. Crush the black bean to a paste.

3. Crush the garlic and ginger. Cut the spring onions into 25 mm sections and peel and dice the onion.

4. Shallow fry the garlic, onion and ginger, fry for one minute in a little oil, add the beef with the marinade and cook for a further 5 minutes. Remove and keep warm.

5. Cook the chillies, spring onions, black bean paste, rice wine and dark soy sauce together for one minute, add the beef and stir fry for a further minute. Transfer to a warm dish and serve.

27. STIR FRIED BEEF WITH CELERY

10 PORTIONS

Ingredients

Beef rump 1.2 kg

Celery 400 g

Carrot 100 g

Ginger root 100 g

Shallots 100 g

Garlic 2 cloves

Rice wine 10 ml

Beef stock 20 ml

Light soy sauce 5 ml

Sugar 5 g

Cornflour 25 g

Sesame oil 10 ml

Pepper pinch

Salt

Method

1. Cut the beef into thin slices and marinade it with the light soy sauce, sugar, cornflour, rice wine, pepper and water.

2. Wash and trim the celery and cut it into 25 mm sections. Peel and slice the carrots. Blanch the celery and carrots in salted boiling water for one minute. Refresh and drain.

3. Crush the ginger and garlic and peel and slice the shallots.

4. Shallow fry the ginger, shallots and garlic in a little oil for 2 minutes then add the celery, carrots and seasoning and stir fry for a further 2 minutes. Add the beef, the marinade and the stock; thicken the sauce, if necessary, with cornflour adjust the seasoning and serve in a warm dish.

The Art Of Beef

28. STIR FRIED BEEF WITH EGG FU YUNG

10 PORTIONS

Ingredients

Beef rump 1.2 kg

Eggs 10

Spring onions 200 g

Light soy sauce 25 ml

Sugar 15 g

Cornflour 15 g

Oil 25 ml

Salt

Method

1. Cut the meat into thin slices removing any surplus fat and marinade it in a bowl with the light soy sauce, cornflour, sugar and oil.

2. Finely chop the spring onions. Whisk the eggs in a bowl.

3. Shallow fry the beef with the marinade in a little oil for 5 minutes. Add the eggs and spring onions and stir fry over medium heat until the eggs are scrambled and slightly set. Transfer to a warm dish and serve immediately.

29. STIR FRIED BEEF WITH GREEN BEANS

10 PORTIONS

Ingredients

Beef rump 1.2 kg

Green beans 600 g

Spring onions 50 g

Ginger 5 g

Garlic 2 cloves

Salt

Sugar 5 g

Light soy sauce 5 ml

Cornflour 5 g

Oyster sauce 25 ml

Oil 15 ml

Method

1. Cut the meat into thin slices 25 mm long removing any surplus fat. Place the meat in a bowl and marinade with light soy sauce, cornflour, sugar and oil for 30 minutes then drain and save the marinade.

2. Cut the green beans and the spring onions into 25 mm lengths. Crush the garlic and the ginger.

3. Shallow fry the ginger, garlic and beef for 5 minutes, transfer to a warm serving dish and keep hot.

4. Shallow fry the green beans for 5 minutes. Add the cooked beef, spring onions, oyster sauce and marinade. Adjust the seasoning bring to the boil transfer to a warm dish and serve immediately.

30. STIR FRIED BEEF WITH GREEN SPRING ONIONS

10 PORTIONS

Ingredients

Beef rump 1.2 kg

Spring onions 200 g

Garlic 4 cloves

Ginger root 50 g

Rice wine 5 ml

Light soy sauce 15 ml

Cornflour 15 g

Oyster sauce 15 ml

Sugar 5 g

Sesame oil 5 ml

Cooking oil 5 ml

Black Pepper

Method

1. Cut the meat into thin slices 25 mm x 5 mm removing any surplus fat.

2. Marinade the meat with the soy sauce, sugar, cornflour, cooking oil and black pepper for 30 minutes then drain and save the marinade.

3. Cut the spring onions into 25 mm sections reserving a little for garnish. Cut the ginger into slices and crush the garlic.

4. Shallow fry the ginger, the crushed garlic and the beef in a little oil for 3 minutes then add the rice wine, oyster sauce, spring onions and sesame oil, and cook for a further minute. Add the marinade and bring to the boil. Garnish with a little of the spring onion cut into julienne and serve.

31. STIR FRIED BEEF WITH OYSTER SAUCE

10 PORTIONS

Ingredients

Beef rump 1.2 kg

Onions 300 g

Capsicums 150 g

Chillies 2

Shallots 100 g

Ginger root 40 g

Garlic 2 cloves

Fresh coriander 25 g

Oyster sauce 10 ml

Sugar 5 g

Light soy sauce 10 ml

Beef stock 20 ml

Oil 10 ml

Cornflour 5 g

Salt

Method

1. Cut the meat into thin slices 25 mm long removing any surplus fat. marinade in the soy sauce, stock, sugar, oil and seasoning for 30 minutes then drain.

2. Peel the onions and cut them into 5 mm dice and peel the shallots and cut them in half. Remove the seeds from the capsicums and the chillies and cut the flesh into 5 mm dice. Crush the garlic and slice the ginger.

3. Shallow fry the beef in a little oil until cooked, remove and keep warm.

4. Shallow fry together the shallots, onions, capsicums, chillies, ginger and garlic.

5. Add the wine, oyster sauce, the beef and seasoning. Bring to the boil, simmer for one minute then thicken with the cornflour. Serve garnished with coriander.

32. STIR FRIED BEEF WITH PINEAPPLE

10 PORTIONS

Ingredients

Beef rump 1.2 kg

Pineapple (tinned) 300 g

Green peppers 150 g

Carrot 100 g

Ginger root 100 g

Spring onions 75 g

Light soy sauce 15 ml

Sugar 5 g

Cornflour 5 g

Sesame oil 15 ml

Salt

Method

1. Cut the meat into thin strips 25 mm long removing any surplus fat.

2. Place it into a bowl and marinade with light soy sauce, cornflour, sugar, oil and seasoning for 30 minutes.

3. Drain and save the marinade.

4. Remove the seeds from the green peppers and cut the flesh into 5 mm slices.

5. Peel and cut the pineapple into 15 mm chunks. Cut the spring onions into 25 mm lengths reserving a little for the garnish.

6. Peel and slice the carrots, slice the ginger.

7. Shallow fry the green peppers, carrots, ginger and pineapple chunks, for 3 minutes then add the spring onions, the beef, the sesame oil and the marinade.

9. Bring to the boil and serve garnished with julienne of spring onions.

The Art Of Beef

PASTRY COVERED

33. FILLET OF BEEF EN CROUTE

10 PORTIONS

Ingredients

Fillet of beef 2 kg

Mushrooms 250 g

Liver pate 400 g

Puff pastry 1 kg

Butter 50 g

Egg 1

Salt

Pepper

Madeira sauce 500 ml

Method

1. Trim the fillet and remove any surplus fat and sinew.

2. Season the fillet and fry it in hot butter to seal them, allow them to cool.

3. Slice the mushrooms saute them in butter and allow to cool.

4. Roll out the pastry into a rectangle 3 mm thick and large enough to envelop the joint completely.

5. Spread the pate in the centre to fit the fillet then place the fillet on the pate and coat it with the sliced mushrooms.

6. Wrap the fillet neatly in the pastry, prick lightly with a fork and brush with egg wash.

7. Bake in a hot oven 220°C for 40 minutes.

8. Slice into portions and serve the Madeira sauce separately.

34. FILLET OF BEEF WELLINGTON

10 PORTIONS

Ingredients

Fillet of beef 1.2 kg

Duxelle stuffing 300 g

Pate de foie gras 400 g

Puff pastry 1 kg

Madeira sauce 500 ml

Egg 1

Butter 50 g

Salt

Pepper

Method

1. Trim the fillet and remove any surplus fat and sinew.

2 Season the fillet and fry it in hot butter to seal then allow it to cool.

3. Roll out the puff pastry into a rectangle 3 mm thick and large enough to envelop the joint completely.

4. Spread the duxelle in the centre to fit the fillet.

5. Place the fillet on the duxelle and spread the pate de foie gras on top of the fillet.

6. Wrap the fillet neatly in the pastry and prick lightly with a fork, brush with egg yolk.

7. Bale in an oven at 200°C for 40 minutes.

8. Slice into portions and serve Madeira sauce separately.

35. MINCED BEEF AND ONION PIE

10 PORTIONS

Ingredients

Beef 500 g

Brown sauce 300 ml

Onions 100 g

Short pastry 600 g

Egg 1

Salt

Pepper

Method

1. Mince the beef through a coarse plate.

2. Peel and cut the onions into fine dice.

3. Shallow fry the meat and onions in a saucepan, stirring occasionally.

4. Add the brown sauce and seasoning and bring to the boil. Simmer for one hour in an oven at 180°C.

5. Adjust the seasoning and consistency and remove any surplus fat. Allow to cool.

6. Roll out ¾ of the short pastry to a thickness of 3 mm and line a greased pie mould.

7. Put in the meat filling.

8. Cover with the remaining pastry. Seal and crimp the edges.

9. Egg wash and bake in an oven at 200°C for 35 minutes.

36. STEAK AND KIDNEY PIE

10 PORTIONS

Ingredients

Beef 800 g

Kidney 300 g

Onions 150 g

Parsley (chopped) 10 g

Brown stock 400 ml

Short pastry 500 g

Method

1. Cut the beef and kidney into 15 mm dice removing any excess fat.

2. Peel and dice the onions.

3. Place the meat and onions into a pan, add seasoning and cover with the stock.

4. Bring to the boil, simmer for 1½ hours until the beef is tender.

5. Remove from the heat, add the chopped parsley and allow to cool then place in a pie dish.

6. Cover with the short pastry, rolled out to a thickness of 3 mm.

7. Bake in an oven at 200°C until the pastry is cooked and coloured.

37. STEAK AND KIDNEY PUDDING

8 PORTIONS

Ingredients

Beef 800 g

Onions 100g

Kidney 300 g

Water 500 ml

Worcester sauce

Suet paste 500 g

Margarine 25 g

Parsley (chopped)

Salt

Pepper

Method

1. Grease 2 pudding basins with the margarine and line them with suet paste retaining about one third of the paste from which to make the covers.

2. Cut the beef and kidney into 15 mm dice removing any excess fat. Place the meats into a basin.

3. Peel and roughly dice the onions.

4. Add the onions, chopped parsley and seasoning to the meat, barely cover with cold water and allow to stand for 15 minutes then divide equally between the 2 pudding basins.

5. Roll out the remaining paste for covers, damping the edges of the paste with a little water to ensure a good seal.

6. Crimp the edges, cover with greaseproof paper and cook in a steamer for 4 hours.

38. STEAK AND MUSHROOM PIE

8 PORTIONS

Ingredients

Beef 1 kg

Mushroom 125 g

Onions 150 g

Parsley (chopped) 10 g

Brown stock 400 ml

Short pastry 500 g

Egg 1

Salt

Pepper

Method

1. Cut the meat into 15 mm dice removing any excess fat.

2. Peel and dice the onions and put them together with the meat and seasoning into a saucepan.

3. Simmer for about 1½ hours until the beef is tender.

4. Remove from the heat, add the chopped parsley and allow to cool.

5. Place in a pie dish.

6. Cover with the short pastry rolled out to a thickness of 3 mm, decorate the top and brush with egg wash.

7. Bake in over at 200°C, until the pastry is cooked and coloured.

39. STEAK AND VEGETABLE PIE

8 PORTIONS

Ingredients

Beef 800 g

Parsley 10 g

Onions 150 g

White stock 400 ml

Carrots 200 g

Potatoes (prepared) 200 g

Short pastry 500 g

Salt

Pepper

Method

1. Cut the meat into 15 mm dice removing any excess far. Peel and dice the carrots and potatoes, peel and shred the onions.

2. Place the meat, onions, stock, carrots and seasoning into a saucepan, bring to the boil, skim, cover with a lid and simmer for 1½ hours.

3. Add the potatoes and parsley and place in a pie dish. Allow to cool.

4. Cover with short pastry rolled out to a thickness of 3 mm, decorate the top, brush with egg wash and cook in an oven at 200° one hour.

40. FILLET OF BEEF

10 PORTIONS

Ingredients

Fillet of beef 1.2 kg

Larding bacon 100 g

Onions 50 g

Carrots 50 g

Salt

Pepper

Jus lie 250 ml

Method

1. Trim the fillet removing any excess fat and sinew.

2. Peel the carrots and onions, cut them into slices and place them in an even layer in the bottom of a roasting dish.

3. Cut the bacon into thin strips 40 mm x 3 mm and place in cold water.

4. Lard the fillet at intervals of 15 mm with the bacon strips and tie loosely to preserve its shape while it cooks. Place it on the bed of onions and carrots, brush with a little oil and cook for ten minutes in an oven at 200°C.

5. Reduce the heat to 180°C and continue to roast, basting occasionally.

6. The fillet is cooked when the meat is firm and the blood runs pink (the joint should be underdone).

7. Remove the fillet from the oven and keep warm.

8. Cut off the strings and carve the fillet into thick slices. Arrange on a warm serving dish with garnish and will jus lie around.

Note: Appropriate garnishes are:

Bouquetiere - Turned olive shaped carrots and turnips cooked as for buttered carrots, small florets of cooked cauliflower coated with hollandaise sauce, buttered peas served in artichoke bottoms or tartlet cases, bundles of green beans and chateau potatoes.

Dewberry - Small florets of cooked cauliflower coated with mornay sauce and glazed and small chateau potatoes.

Fleuriste - Buttered peas, small chateau potatoes and tomatoes stuffed with diced mixed vegetables.

Judic - Stuffed tomatoes, braised lettuce set on a crouton and chateau potatoes.

Nicoise - Small peeled or moulded tomatoes poached in butter, green beans and small chateau potatoes.

St Omer - Stuffed tomatoes braised celery hearts and duchess potatoes.

41. ROAST BEEF AND YORKSHIRE PUDDING

30 PORTIONS

Ingredients

(a) Roast beef

Joint of roasting beef 1.2 kg

Salt

Roast gravy 750 ml

(b) Yorkshire pudding

Flour 150 g

Milk/water 450 ml

Eggs 2

Salt

Method

(a) Roast beef

1. Prepare the joint for roasting

2. Place in a roasting dish.

3. Baste with the oil and put into a hot oven at 200°C.

4. After fifteen minutes reduce the heat to 180°C and roast basting at intervals.

5. When cooked remove from the oven and keep warm; allow to rest for 15 minutes before carving.

6. Serve with roast gravy.

(b) Yorkshire pudding

1. Sieve the flour and salt into a basin, make a bay.

2. Whisk together the egg and milk/water and gradually add it to the flour to make a smooth batter.

3. Heat a little oil in individual pie moulds on a tray in the oven, then pour in sufficient batter to one third fill each mould.

4. Cook in an oven at 200°C for 30 minutes to a golden brown.

42. SIRLOIN OF BEEF

10 PORTIONS

Ingredients

Boneless sirloin 1.2 kg

Larding bacon 50 g

Brown stock 300 ml

Jus lie 200 ml

Method

1. Remove the gristle from the sirloin

2. Lard the area from which the gristle has been removed.

3. Place the joint in a roasting dish.

4. Baste with oil and put into a hot oven at 200°C for 15 minutes then reduce the heat to 180°C and baste at intervals until the joint is cooked.

5. Remove the joint from the oven transfer to a serving dish and keep warm, allow it to rest for 15 minutes before carving.

6. Pour off the excess fat from the roasting dish and add the brown stock to the remaining residue.

7. Bring to the boil strain and skim, add the jus lie and adjust the seasoning.

8. Carve the sirloin and serve with a garnish.

9. Pour a little of the sauce over the meat and serve the remainder separately.

Note: Appropriate garnishes are:

Bruxelloise - Braised endives set on croutons, brussel sprouts tossed in butter and chateau potatoes.

Judic - Braised lettuce set on croutons, small stuffed tomatoes and chateau potatoes.

SAUTE

43. BEEF STROGANOFF

10 PORTIONS

Ingredients

Fillet of beef 1.2 kg

Onions 100 g

Butter 50 g

Demi glace 125 ml

Sour cream 125 ml

Lemon 1

English mustard 5 g

Salt

Pepper

Method

1. Cut the fillet into 8 mm thick strips 40 mm long. Peel the onions and cut into fine dice.

2. Cook the onion until tender in a little of the butter then add the demi glace and heat to simmering point.

3. Season the meat and saute it in the butter ensuring the meat remains pink in the centre then drain and keep warm.

4. Mix the sour cream with the cooking residue and then pour in the demi-glace and onions.

5. Make a paste with juice of the lemon and the mustard and add it to the sauce.

6. Toss the meat in the sauce and serve immediately in a warm dish. Do not reboil

Note This dish can be accompanied by either noodles or pilaff of rice.

STEW

44. BEEF BOURGUIGNONNE

10 PORTIONS

Ingredients

Beef 1.2 kg

Lean bacon 175 g

Flour 50 g

Onions 100 g

Red wine 500 ml

Brown stock 500 ml

Bouquet garni 1 small

Mushrooms 350 g

Tomato puree 50 ml

Garlic 2 cloves

Salt

Pepper

Method

1. Cut the meat into 25 mm dice. Peel and slice the onions. Cut the bacon into lardons and crush the garlic.

3. Shallow fry the meat in hot oil in a saucepan to seal it then add the onions, lardons of bacon., garlic, and flour and cook for 3 minutes.

3. Add the tomato puree, wine, stock, bouquet garni and seasoning. Bring to the boil, cover with a lid and braise in an oven at 180°C for about 1¾ hours.

4. Cut the mushrooms into quarters, add them to the meat and cook for a further 15 minutes.

5. Remove any excess fat, adjust the seasoning and consistency and serve.

45. BROWN STEW

10 PORTIONS

Ingredients

Beef 1 kg

Oil 50 ml

Onions 200 g

Carrots 300 g

Flour 50 g

Brown stock 1 ltr

Bouquet garni 1 small

Tomato puree 50 ml

Parsley (chopped)

Salt

Pepper

Method

1. Cut the beef into 20 mm dice.

2. Peel and dice the carrots and onions.

3. Season and shallow fry the meat in a saucepan to seal it, then add the onions and carrots and fry for a further 2 minutes.

4. Dust with the flour and colour it in the oven for about 10 minutes.

5. Remove from the oven and stir in the tomato puree.

6. Cover with brown stock, bring to the boil, skim and add the bouquet garni.

7. Cover with a lid and cook in an oven at 180 248C for 2 hours until the meat is tender.

8. Remove from the oven, discard the bouquet garni, skim off any surplus fat, adjust the seasoning and consistency and serve garnished with chopped parsley.

Note: Dumplings may be served with this dish. They should be cooked separately and added to the stew before serving.

46. CARBONNADE OF BEEF

10 PORTIONS

Ingredients

Beef topside 1.2 kg

Onions 400 g

Brown sauce 500 ml

Brown beer 500 ml

Sugar 15 g

Bouquet garni 1 small

Parsley (chopped)

Salt

Pepper

Method

1. Cut the meat into thin slices. Peel and slice the onions.

2. Season and shall fry the meat to seal it. In a separate pan fry the onions until they are tender.

3. Place the slices of beef and the onions in alternate layers into a saucepan and add the bouquet garni.

4. Pour off any excess fat from the pan used to seal the beef and add the beer and the brown sauce to the residue.

5. Season, add the sugar and bring to the boil.

6. Pour this sauce over the beef and onions. Cover with a lid and cook in an oven at 180°C for 2 hours.

7. Adjust the seasoning and consistency remove any surplus fat, transfer to a warm dish and garnish with chopped parsley for service.

47. CHILLI CON CARNE

10 PORTIONS

Ingredients

Minced beef 1 kg

Onions 200g

Garlic 2 cloves

Sugar 25 g

Tomatoes (tinned) 400 g

Brown stock 250 ml

Tomato puree 50 ml

Red kidney beans (tinned) 800 g

Plain boiled rice 10 portions

Chilli powder 15 g

Salt

Method

1. Mince the beef through a medium plate. Peel and slice the onions. Crush the garlic.

2. Shallow fry the onions and garlic in a little oil until golden brown then the meat and fry for a further 2 minutes.

3. Add chilli powder and salt, the tomato puree, the tinned tomatoes including the liquid and the sugar.

4. Pour in the stock bring to the boil and simmer for one hour.

5. Add the kidney beans and cook for a further 10 minutes, adjust the consistency and seasoning.

6. Transfer to a warm dish and serve with a border of plain boiled rice.

48. BEEF GOULASH

10 PORTIONS

Ingredients

Beef 1 kg

Oil 50 ml

Onions 200 g

Garlic 1 clove

Flour 25 g

Paprika 25 g

Tomato puree 25 ml

Salt

Pepper

Brown stock 625 ml

Potatoes (prepared) 10

Tomatoes 200 g

Parsley (chopped)

Method

1. Cut the meat into 20 mm dice. Peel and dice the onions. Crush the garlic.

2. Blanch and skin the tomatoes, remove the seeds and cut the flesh into quarters.

3. Trim the potatoes to a barrel shape.

4. Season the meat and shallow fry it in hot oil then add the onions and garlic and cook for 4 minutes.

5. Add the flour, paprika and salt and cook for a further 3 minutes.

6. Add the tomato puree, tomato quarters and the stock, bring to the boil, skim and simmer, either on top of the stove or in the oven for 1½ hours at 180°C.

7. Add the turned potatoes and continue to simmer until they are cooked and the meat is tender. Skim, adjust the seasoning and consistency transfer to a warm dish and serve garnished with chopped parsley.

49. SAVOURY MINCE

10 PORTIONS

Ingredients

Beef 1 kg

Brown sauce 500 ml

Bread croutons 10

Onions 100 g

Oil 50 ml

Parsley (chopped)

Salt

Pepper

Method

1. Mince the beef through a medium plate. Peel and dice the onions.

2. Shallow fry the meat and the diced onions together in a saucepan, stirring occasionally to prevent the meat forming into lumps.

3. Add the brown sauce and the seasoning, bring to the boil and simmer in an oven at 180°C for one hour until the meat is tender.

4. Transfer to a warm dish and serve garnished with the chopped parsley and fried bread croutons.

Note: This dish may be served:

a. With a border of mashed potatoes

b. As a garnish for spaghetti.

c. With a border of braised rice.