Tag Archives: Beef

Beef is a nutritious red meat can be part of a healthy diet. It contains vitamins (especially B vitamins) and several minerals present in large amounts (selenium, zinc, iron, copper). People do not consume beef or other red meats should pay particular attention to the integration of daily meat alternatives in their diet to ensure that their needs in these vitamins and minerals are met.

This is undoubtedly in the Indian civilization that the worship of cattle, the most extensive. The cow is sacred since the fifth century BC. JC. In fact, Hindus consider it to be the incarnation of all gods, and forbid she be killed. In Hindu legend, Krishna, one of the most revered gods, was raised amid a herd of cows.

Even today, much of the population still considers cows sacred animals. The calves are still entitled to a religious blessing, as any additional children in the family. The slaughter of cows is also strictly forbidden in India, except the States of West Bengal and Kerala. The cows are free to roam the streets and onto the highways. They have no vocation to be eaten before their natural death. Their milk, curd (yoghurt), butter and ghee (clarified butter), their dung and even their urine were used. Once died of old age, accident or illness, their skin can be used by certain castes to make leather and others can eat meat.

Curry rice

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Ingrédients :

  • 500 g of rump
  • 1 onion
  • 2 carrots
  • 3 potatoes
  • 1 package of Japanese curry (150 g)
  • 600 ml of water
  • 1 teaspoon of curry powder
  • 1 tablespoons of sugar
  • 1 teaspoon of salt
  • 1 teaspoon of freshly ground black pepper

Préparation :

Cut the rump into cubes and reserve.

Cut the onion into pieces of 1 cm , then peel and cut potatoes into pieces of 1 cm ,and carrot in lengthwise and then into pieces not too thick so that cooking is shorter and reserve.

In a bowl put the pieces of meat, the curry powder, sugar, salt and pepper and mix well by hand and set aside.

Heat up a lightly oiled skillet over high heat and get pre-cook meat, stirring occasionally for 5 minutes, then transfer to a plate and set aside.

In the same saucepan put 1 tablespoons of oil, onion and carrots and cook 10 minutes over low to medium heat so they do not burn, stirring occasionally. Then add the pieces of potatoes and pour the water (vegetables should be covered) and then bring to a boil over high heat.

Remove as much foam as possible, then lower to medium heat, cover and cook 10 minutes (check occasionally because the potatoes should be cooked half, so they do not break when you will add the cubed curry).

Cut the cube of curry in small slices and then add to saucepan and stir gently so that they blend well, then put over high heat and bring to boil again.

When its boil, passed over low heat then add meat, stir gently and cook covered for 10 minutes (check cooking vegetables), the curry sauce should be thick.

Taste and adjust if you find that it lacks a little salt.

Remove from heat and serve hot with white rice.

Tips : you can use the pork or chicken for this dish and also add apples and honey, if you prefer a curry to taste a bit sweet.

Anecdotes : The curry rice is one of the most popular dishes in Japan, because it is a simple dish and easy to prepare compared to other Japanese dish. It can be served in three main forms: curry rice (karéraisu), the curry noodles (udon karé) and bread stuffed with curry (kare-pan). It is usually thicker and has a milder taste and less spicy than Indian curry.

Cantonese fondue

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Ingredients :

  • 3 L of water
  • 3 cubes of chicken or beef
  • 100 g of soy noodles
  • 12 black mushrooms
  • 300 g oftofu
  • 200 g of beef
  • 200 g of chicken
  • 200 g of lamb
  • 200 g of cuttlefish
  • 200 g of tenderloin white fish
  • 500 g of Chinese Cabbage
  • 200 g of raw shrimp
  • 1 cup of soy sauce
  • 1 cup of oyster sauce
  • 1 bunch of Chinese scallions
  • peanut oil

Preparation :

Soak noodles in warm water for 20 minutes and drain. Do the same for the black mushrooms and cut into thick slices. Cut tofu into cubes. Reserve all.

Cut the beef meat, chicken and lamb into thin slices, and reserved to refrigerator.

incised lightly a cuttlefish and cut in half. Cut fish into small cube of 3×3 cm, and reserved all to refrigerate.

Shell shrimp, leaving tails, then make a small cut on the back of the shrimp and remove the black vein.

Chop the Chinese cabbage into thin slices and chopped chinese chives.

Heat water over high heat and add the chicken or beef cubes and bring to boil.

In a saucepan bring soy sauce and 1 tablespoon of peanut oil, then emulsify and incorporate the chopped chives and remove from heat. Do the same for oyster sauce but not incorporate the chopped chives.

Pour 1 liter of broth into the fondue pot that you put on medium heat and arrange the plates containing the noodles, vegetables, meats and seafood around and put the sauces in individual bowls.

Serve the noodles in a bowl and then accompanied the various dishes that you dip in the simmering broth and soaked in one of the sauces.

Tips : if you slice the meat yourself, it must be partially frozen for the fineness required. You are not obligated use three kinds of meat;

Anecdotes : The chinese fondue is a broth placed on the center of the table, where guests are invited to cook their own ingredients, placed in a small dip net or held with baguette.
The dishes often used in Chinese fondues are : fish and the crustaceans or other shellfish, meat into very thin slices (preferably white or mutton is also used), fish ball or meat, squid or cuttlefish cut into small pieces , vegetables (Chinese cabbage, spinach, scallions, black mushrooms, carrots, etc…). Chinese pasta preferably vermicelli of mung bean. Tofu (soybean paste fermented) in different forms. Small ravioli or various foods made from fish paste, special surimi for fondue sold in Asian supermarkets.

Shuan yang rou – Mongolian fondue

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Ingredients :

  • 200 g of leg of lamb
  • 200 g of rump
  • 200 g of chicken breast
  • 200 g of prawns
  • 100 g of shell-Jacques
  • 100 g of Chinese noodles
  • 400g of fresh black mushrooms
  • 100 g of spinach
  • 200 g of tofu
  • 1 lettuce
  • 1 Chinese cabbage
  • 2 L of water
  • 2 cubes of chicken stock
  • 4 tablespoons of soy sauce
  • 1 teaspoon of rice vinegar
  • 1 teaspoon of sake
  • 1 teaspoon of fresh ginger
  • 1 teaspoon of sesame oil
  • 2 teaspoon of sesame seed
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • 1 teaspoon of freshly ground black pepper

sauce with egg:

    • 3 egg
    • 3 tablespoons of chicken broth
    • 2 teaspoons of vinegar
    • 2 teaspoons of sesame seeds

Spicy sauce:

    • 2 tablespoons of chili paste
    • 2 tablespoons of chicken broth
    • 2 teaspoons of ginger chopped
    • 2 clove garlic

Preparation :

Cut the meat into thin slices. Shell the shrimp and remove the black vein by making a small cut on the back of the shrimp. Wash and clean the Saint-Jacques retaining nuts and coral and reserved to refrigerator.

Cut leaves of lettuce and Chinese cabbage into pieces about 5 cm. Cut the mushrooms into thick slices and tofu into pieces and set aside.

Soak noodles in warm water for 20 minutes, then drain and set aside.

Heat water in a saucepan over high heat, add the bouillon cubes, soy sauce, rice vinegar, sake, ginger, sesame oil, sesame seeds, sugar, salt and pepper and bring to boil.

In a bowl break the eggs add the vinegar and sesame seeds mix well then add the broth and reserve.

In another bowl put the chili paste, ginger and garlic, mix well then add the broth and reserve.

Transfer the broth in a pot on medium heat to keep the simmering stock.

Place all the ingredients, meat, noodles, vegetables, seafood and sauces, around the fondue pot.

Serve.

Anecdotes : The Mongolian fondue called ” shuan yang rou” (shuan means simmer and yang rou means mutton) is a Chinese fondue. This is a fondue served in North China and very popular in Beijing. As its name suggests, it contains mostly sheep.
The Mongolian fondue, also called ” Mongolian pot ” is a Chinese dish imported from Mongolia, and then modified. It dates back a 1000 years and was renamed under the Qing, when he was very appreciated by the imperial court. The traditional Mongolian fondue uses a breed of sheep originated in Mongolia inside “Ujumgin” . Only parts (leg of lamb, thread) suitable for Mongolian pot.
And then the Chinese have added seafood to fondue and beef were used.

 

Thai fondue

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Ingredients :

  • 2 L of water
  • 2 cubes of beef bouillon
  • 2 tablespoons of raw sticky rice
  • 1 tablespoon of nuoc mam sauce
  • 1 tablespoon of soy sauce
  • 1 tablespoon of chili paste
  • 1 tablespoon of sugar
  • 1 teaspoon of salt
  • 250 g of vermicelli
  • 250 g of beef
  • 250 g of pork
  • 250 g of calf liver
  • 250 g of Chinese Cabbage
  • 250 g of green beans
  • 3 cm of galangal
  • 3 kaffir leaves
  • 15 onions
  • 2 shallots
  • 2 cloves garlic
  • 2 white stalks lemongrass
  • 1 bunch basil
  • 1 bunch cilantro

Preparation :

Peel and chop the shallots, garlic and white of lemongrass , put the three spices in a bowl and set aside.

Peel and chop galangal, cut into 4 pieces the kaffir leaves and reserved.

Cut the leaves of Chinese cabbage into pieces to 5 cm and chopped coarsely the spring onions then cilantro and reserved.

Cut thin slices of calf liver, pork and beef and reserved to refrigerator.

In a skillet cook the raw sticky rice over high heat, stirring occasionally, until they become dark brown, then grind in a blender and reserved.

In a saucepan heat the water over high heat then add the beef bouillon cubes, add the fish sauce, soy sauce, sugar, salt and crushed sticky rice and mix.

Add the kaffir leaves and galangal in the broth and bring to boil.

Pour the broth into the fondue pot that you put on medium heat to keep the simmering stock.

Arrange the plates containing rice vermicelli, meat, cabbage, basil, cilantro, onions and then the bowl containing three spices around the pot.

Dip pieces of meat and vegetables in broth, then in the bowl with the onion, shallots and lemongrass or in the chili sauce.

Serve with a spicy sauce or dark soy sauce.

Tips : you can replace the pork with chicken and veal liver by the calf’s heart.

Lau bo – Vietnamese fondue

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Ingredients :

  • 20 cl of water
  • 20 cl of rice vinegar
  • 600 g of beef tenderloin
  • 200 g of peeled shrimp
  • 150 g of shiitake mushrooms
  • 150 g of bean sprouts
  • 1 package of rice cakes
  • 1 package of rice noodles
  • 1 can of coconut milk
  • 2 carrots
  • 1 can of pineapple
  • 2 onion
  • 1 lime
  • 1 lettuce
  • 10 g of Chinese chives
  • 10 g of parsley
  • 3 tablespoons of sugar
  • 1 teaspoon of salt

Preparation :

Soak noodles 15 minutes in cold water, then drain and set aside. Cut into 4 pieces the rice cakes.

Cut meat into thin slices. Make a small cut on the back of the shrimp and remove the black vein and put aside.

Peel carrots and cut into sticks, chopped parsley, cut the mushrooms and onion in thick slices, then Chinese spring onion of into strips 5 cm and lettuce into strips of 10 cm.

Put the onion slices over the shrimp and the beef for flavoring . The rest of onion be served in to the broth.

Boil water in a saucepan, then put the noodles to cook for 2 minutes, drain. Arrange the noodles on a presentation plate.

In a fondue pot, combine rice vinegar, sugar, salt, coconut juice, water and remaining onion.
Taste and adjust salt, sugar or vinegar, knowing that the broth should be slightly acidic, and slightly salty. If you find that the taste of vinegar is too strong, add a little water.

Drain the pineapple and cut into small pieces and then chop coarsely

Pour the contents of Mam Nem in a bowl, put the pineapple in the sauce, add the lemon juice and mix. Adjust according to your taste.

Put in the middle of the table the hot pot and the dishes containing vegetables, shrimp, meat and noodles (the fondue pot must be heated over medium heat for meal), also a bowl of hot water for soaking rice cakes.

Serve in a bowl mam nem sauce individually and use a plate for to roll the rice cake.

Place ingredients you want into the hot pot and cook for 5 minutes for shrimp, mushrooms and carrots but for beef, spring onions and Chinese vermicelli it only takes a few seconds.

Take a rice cake, soak in the bowl of warm water to rehydrate, then put on the plate, put some noodles, a salad leaf, vegetables and chunks of meat cooked on the rice cake.

Wind the rice cake, being careful not to tear and eat with the mam nem sauce.

Tips : you can replace the mam nem sauce to taste that strong enough for the sauce nuoc mam with a little chopped fresh ginger. For vegetables you can put Chinese cabbage, celery’s, tomatoes or cabbage flower according to your preference.
The Vietnamese keep the rest of soup for eat with rice vermicelli or Chinese noodles or instant noodles.

Shabu-shabu – Japanese fondue

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Ingredients :

    • 1.5 L of water
    • 400 g of lean beef
    • 1 bunch of spinach mustard
    • 1 very firm tofu
    • 1 package of noodles kuzukiri
    • 5 fresh shiitake mushrooms
    • 2 leeks
    • 1 sheet of kombu dehydrate

sesame sauce:

    • 3 tablespoons of sesame paste
    • 1 tablespoon of sugar
    • 2 ½ tablespoons of soy sauce
    • 1 tablespoon of mirin
    • 3 tablespoons of dashi

Ponzu sauce:

    • 4 tablespoons of lemon juice
    • 5 cm piece of kombu
    • 12 cl of soy sauce
    • 12 cl of mirin

Preparation :

Soak noodles in warm water, drain, rinse under cold water and drain again then cut into 10 cm and reserved.

In a bowl put the dashi and ½ cup water and mix well to make the dashi is well dissolved and reserved.

Cut tofu into 9 pieces and set aside. Remove feet from shiitake that are not edible and cut in half, then cut the leeks diagonally into 2 cm pieces.

In a bowl put the sesame paste, sugar, soy sauce, the mirin and dashi and mix together and set aside.

In a saucepan bring the mirin to a boil over medium heat for 2-3 minutes until the alcohol evaporates and the sauce is sweeter and less concentrated alcohol.

Remove from heat and add soy sauce, lemon juice and piece of kombu and set aside.

Put the sauce into individual bowls.

Cut the very thin pieces of meat, then place between 2 sheets of cellophane and gently tap it and then flatten with a rolling pin to make them even thinner.

Put 5 cups water in a pan and add the kombu sheet and bring to a boil over medium heat, when the sheet is rehydrated remove it.

Place vegetables, tofu and the noodles in the pot, then cook your slice of meat, stirring from time to time in the kombu broth and soaked in the sesame sauce or ponzu and taste.

Tips : you can pretty much added onion or spring onion or chrysanthemum edible leaves.

Anecdotes : Shabu-shabu is of Chinese origin, this is a recipe from Peking, the yang rou shuan, using thin slices of mutton.
In 1952, a restaurant in Osaka, the Suehiro, import this dish, and he adapted to Japanese tastes. The sheep is not common in Japan, so it was replaced by beef, popular with Japanese, in particular meat of Kobe. Three years later, a Tokyo restaurant, the Zakuro, began serving shabu-shabu. This dish quickly became popular throughout Japan.

 

Sukiyaki – Japanese fondue

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Ingredients :

  • 10 cl of sake
  • 10 cl of water
  • 12 cl of mirin
  • 12 cl of soy sauce
  • 4 tablespoons of sugar
  • 300 g of beef
  • 300 g of noodles Ito Konnyaku (shirataki)
  • 2 leeks
  • 3 eggs
  • ½ Chinese cabbage
  • 4 fresh shiitake mushrooms
  • 100 g of Mushrooms enokitake
  • 1 very firm tofu

Preparation :

Cut the noodles into pieces about 10 cm, cook in water until boiling. Drain and rinse under cold water and drain well again and reserved.

Cut the beef into thin slices (like slices of ham), then into pieces of 5 cm.

Wash, drain and reserve the mushroom enokitake. Break each egg into a individual bowl, beat and set aside.

Cut Chinese cabbage into 3 piece rather crudely. Cut at an angle of 2 cm pieces of leeks and tofu into thick slices of 2 cm and the shiitake not forget to remove the foot that can not be eaten.

In a pan put a water, soy sauce, sake, mirin and 2 tablespoons sugar and stir until the sugar has completely dissolved and bring to boil and set aside.

In a fondue pot on medium heat put 1 tablespoon oil, meat and 2 Tbsp. tablespoons sugar stir and pour the sauce, add the tofu, the shiitake, the enokitake, green onions and noodles and let boil and it’s ready.

The sukiyaki is eaten like this: you take the meat and vegetables that are in the pot, then you dip them in raw egg and there is more than taste.

Tips : Meat is composed of very thin slices of beef of about 2 mm. Many other ingredients can be added as the chrysanthemum edible leaves (shingiku), the onion, Chinese cabbage or grilled tofu.

Anecdotes : Sukiyaki is a Japanese dish, sometimes called “Japanese fondue.” It is a kind of fade (or stew), close to the shabu-shabu, which is dipped in beef and raw vegetables in a sauce warishita.

Satay – sate – skewered meat

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Ingredients :

  • 1 kg of meat (beef, chicken or mutton)
  • 6 tablespoons of sugar
  • 1 1/2 cups of peanut
  • 1 stalk lemongrass
  • 1 teaspoon of cumin
  • 1 teaspoon of salt
  • 2 large onions
  • 5 cloves of garlic
  • 1 cteaspoon of turmeric
  • 2 chopped cilantro
  • 30 g of fresh ginger
  • 1/4 cup of vegetable oil
  • 1/4 cup of water

for the sauce:

  • 680 g of peanuts
  • 5 cloves of garlic
  • 2 stalks lemongrass
  • 1/2 cup of sesame seeds
  • 2 tablespoons of chopped red pepper
  • 1 tablespoon of shrimp paste, dry
  • 2 large onions
  • 85 g of tamarind paste
  • 1/2 cup of powdered sugar
  • 1 piece of ginger
  • 4 teaspoons of salt
  • 6 cups of milk coconut

Preparation :
Finely chop the garlic, onions, peanuts, lemongrass and ginger and reserve.

Cut meat into cubes and place in a bowl and finely chopped ingredients. Add salt, sugar, cumin, turmeric, coriander, water and mix.

Marinate for at least 4 hours, then put the meat on skewers, cook the skewers ona grill or oven.

For the sauce:
Chop the onions, garlic and ginger. Dry toast the seeds of peanuts in a pan,remove the skins and grind finely.

Saute shrimp paste over medium heat for a few minutes, add onion and garlic to skillet, cook the onions until they become white.

Add lemongrass, ginger, chilli, peanuts, sesame seeds, coconut milk, sugar, salt and tamarind paste and cook until the sauce thickens.

Serve skewers and sauce with vegetables or rice.

Tips : It is served with sliced ​​cucumber, cubes of compacted rice, raw onions and the famous satay sauce.

Anecdotes : Following colonization of Indonesia by the Netherlands, this dish is now extremely common in fast food establishments Dutch, the satay sauce is regularly used as an accompaniment to fried.

Jakah Sach ko – skewered beef

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Ingredients :

  • 400 g of meat beef
  • 1 stalk of lemongrass
  • 3 clove garlic
  • 1/2 ginger
  • 5 tablespoons of oyster sauce
  • 1 teaspoon of salt
  • 4 tablespoons of nuoc mam sauce
  • 5 tablespoons of sugar
  • 5 tablespoons of soy sauce
  • wooden skewers

Preparation :

Cut meat into thin slices and reserve. Chop the garlic, ginger and lemongrass and put in a blender and mix until obtaining a very smooth puree.

Put in a bowl the sugar, soy sauce, salt, sauce, fish sauce, oyster sauce, puree and lemongrass and stir the meat, cover with a cellophane and marinate for 1 hour in the fridge.

Skewer the meat and then cook on the barbecue or the grill for 10 minutes per side.

Serve with rice.

Tips : The Jakah Sach ko be eaten natur or with a salad of mango, papaya, or carrot or white rice or sandwich.

Anecdotes : Cambodia are bought Jakah Sach ko in small shops or street vendor and are eaten with friends or family.

Yao Hon – Cambodian fondue

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Ingredients :

  • 500 g of rice vermicelli
  • 500 g of beef
  • 200 g of shrimp
  • 200 g of asian fish or beef balls
  • 200 g of cuttlefish
  • 200 g of water spinach
  • 100 g of mushrooms
  • 100 g of crushed peanuts
  • 1 kg of spinach
  • 2 Chinese cabbage
  • 3 bok choy
  • 75 g of sugar
  • 2 teaspoons of salt
  • 2 tablespoons of tamarind concentrate
  • 40 cl of coconut cream
  • 15 cl of nuoc mam sauce
  • 150 g of satay powder or paste
  • 1,5 liters of water

Preparation :

Prepare the noodles according to the instructions indicated on the package.

Cut the meat into thin slices. Shell the shrimp and make a small cut on the back of the shrimp and remove the small black vein.

Cut the fish or beef balls and bok choy in 2 pieces and 4 pieces the cuttlefish.

Cut the mushrooms into strips and water spinach and Chinese cabbage in 3.

In a saucepan pour the coconut cream and satay, mix well so that everything is well homogeneous, then add the tamarind concentrate, sugar, stir and simmer 5 minutes over medium heat.

Add 1,5 L of water, salt, fish sauce and crushed peanuts and stir and simmer 30 minutes over high heat.

Transfer a quantity of soup in serving Asian melted, then add the vegetables, meat and seafood and rice vermicelli, cook and enjoy.

Tips : you can use prawns instead of shrimps and the soya vermicelli instead of rice noodles, because it doesn’t need to be soaked in water before consumption,  you can put directly into the Cambodian melted.

Anecdotes : The khmer fondue is made ​​at major events such as : New Year, weddings, birthday, family meetings…

Lok lak – beef and lemon sauce

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Ingredients :

  • 400 g of beef
  • 3 tomatoes
  • 1 salad
  • 1 onion
  • 1 lemon
  • 1 clove garlic
  • 1 1/2 tablespoon of sugar
  • 2 tablespoons of nuoc mam sauce
  • 2 tablespoons of soy sauce
  • 2 tablespoons of oyster sauce
  • 1 tablespoon of tapioca flour
  • ½ glass of water
  • salt, pepper

Preparation :

Put the lettuce leaves on a platter, cut the tomatoes and onion into slices and then dispose the onion and tomatoes on lettuce leaves.

Cut meat into thin slices or small dice according to your preferences and then slice the garlic.

Heat up oil in a wok and fry garlic, add meat and 1 tablespoon of sugar, the pepper, fish sauce, soy sauce and oyster sauce. Mix quickly enough to keep the meat a little underdone.

In a bowl put the tapioca flour and add the ½ cup of water, mix well so that the tapioca flour is well dissolved and pour over meat and mix well
until the sauce is slightly thick.

Adjust seasoning and pour over meat on chopped onion.

For the sauce put into a bowl the lemon juice and 2 teaspoon of salt, 1 teaspoon of sugar and 1 teaspoon of freshly ground black pepper and mix well.

serve with the white rice.

Tips : you can serve the lok lak with a fried egg and sauce is not required for this dish, because some people dislike.

Lu rou fan – braised meat rice

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Ingredients :

  • 2 tablespoons of peanut butter
  • 2 anise star or Chinese anise star
  • 6 tablespoons of soy sauce
  • 3 tablespoons of sauce wuxiangfen or 5 spices (powder form)
  • 2 cups of rice
  • 4 cups of water
  • your favorite vegetables (zucchini, carrots, radishes …)
  • 500 g fillet of beef or pork
  • 60 cl of water
  • salt
  • 3 tablespoons of sugar
  • 1 egg

Preparation :

Cut meat into cubes about 2 cm thick.
Brown the meat in a skillet with a little oil over medium heat, once the meatchanges color, add peanut butter and mix.

Pour soy sauce to prepare and add water to the mixture.
Add 3 tablespoons of sugar and sauce wuxiangfen preparation, then pour in the Chinese star anise. Boil all at a high heat. Add soy sauce, water, 3 tablespoons sugar and Wuxiangfen sauce, then add the star anise Chinese, bring to boil on high heat. As soon as mixture begins to boil, turn heat to low and cover.

Using a spoon, remove the foam that formed during cooking of meat and let simmer for 2 hours.

Wash rice well and cook in a rice-cooker with 4 cups of water.

Prepare a hard boiled egg about 20 minutes before the end of cooking the dish. Once it is ready, cut it in half and add it to the preparation’s cooking.

Cook in water the vegetables you would like to eat with your meal. Do not add to the sauce, it will use to garnish your dish.

Place rice on plates, then place your different vegetables around the rice,
Finally, pour the sauce with meat and egg over rice and serve.

Anecdotes : This dish from the north of the island of Taiwan, Lu Rou Fan, you can cooking with meat pork or beef. Popular with Western, this recipe is relatively simple but requires of simmer a period of between 1 to 2 hours