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.

beef rendang

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Ingredients :

  • 1 teaspoon of salt
  • 1 teaspoon of turmeric
  • 1/2 teaspoon of chili powder
  • 6 cloves garlic, minced
  • 5 cm of ginger, peeled and grated
  • 5 cm of fresh galangal, peeled and grated
  • 1 teaspoon of black peppercorns coarsely crushed
  • 4 cardamom pods, crushed
  • 4 red chillies, seeded and chopped
  • 1 stalk lemongrass, finely chopped (just the bulb)
  • 3 large onions, finely chopped
  • 2 tablespoons of tamarind water
  • 3 tablespoon of cooking oil
  • 1 kg of braising beef
  • 80 cl of coconut milk (2 cans)
  • 20 cl of beef broth
  • 1 tablespoon of brown sugar
  • 4 kaffir lime leaves (bergamot) sliced ​​
  • 3 anise star
  • 1 large cinnamon stick

Preparation :

Cook beef in water with the peppercorns, onion and salt. A boil, reduce heat and remove gray scum that forms .
When there is no more foam, let cook covered for 2 hours. Once cooked, cut the beef into cubes and reserve. Strain the stock with a sieve.

Coarsely grind the salt, turmeric, chili powder, garlic, ginger, galangal, peppercorns, cardamom and chili in a blender. You can also use a mortar or pestle. Add the lemongrass and onions, then blend again until dough is dry. Stir in the tamarind water and mix again. The dough should be homogeneous.

Heat oil in a stewpan and pour  the spice paste, fry for 2 to 3 minutes stirring constantly.
Then add the beef with all remaining ingredients and bring slowly to a boil stirring constantly.

Reduce heat, let simmer half covered for 2 hours over very low heat, stirring occasionally. The sauce should reduce and thicken. The taste of all spices should blend harmoniously.

Serve with rice.

Tips : Can be added to the end of the cooking potatoes or small red beans.

Anecdotes : The rendang is a dish originating in  Minangkabau in Indonesia and is now consumed throughout the country, but also in Malaysia and Brunei.

Beef Bengal

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Ingredients :

  • 1/4 cup of oil
  • 500 g of minced meat
  • 2 onions thinly sliced ​​
  • 3 cloves garlic minced
  • 1 tablespoon of carry
  • 1 teaspoon of turmeric
  • 1 tablespoon of flour
  • 1/2 teaspoon of cardamom
  • 1 1/2 cup of beef broth
  • 1/4 cup of white vinegar
  • 1/2 cup of dry grapes
  •  pinion or pistachios 
  • yogurt or sour cream

Preparation :

Heat oil in skillet and cook the beef and set aside.
Add onions and garlic and saute over low heat for 15 minutes.
In a large saucepan mix all ingredients : curry, turmeric, flour, salt and pepper, cardamom, the broth, vinegar, dry grapes , beef, then simmer covered 20 minutes.

Serve with rice and garnish with walnuts and sour cream or yogurt.

Kogi Mandou – Beef Ravioli

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Ingredients :

For 8 at 10 raviolis

  • 60 g of ground beef
  • 150 g of tofu
  • 100 g of mung bean sprouts
  • 130 g dried Chinese noodles
  • 70 g of ground pork
  • 1 small zucchini
  • 2-3 Shiitake mushrooms
  • 1 egg
  • 1 teaspoon of chopped chives
  • 1 teaspoon of minced garlic
  • pepper
  • sesame oil
  • salt

For the dough:

  • 200 g flour
  • 1 egg white
  • a pinch of salt
  • 10 ml oil
  • 1/2 glass of water

Preparation of the stuffing :

Put tofu in wet gauze, close and squeeze well to drain the tofu water.

Boil Chinese noodles and cut them into pieces about 1.5 cm.
Blanch the mung bean sprouts, then let them cool and drain. Cut into pieces likechinese noodles. Chop the zucchini and mushrooms.

Put everything in a bowl, add the ground beef and pork, for the farce,
add the onions, garlic, sesame oil, salt and pepper, one egg or more if necessary, the mixture should give a paste.

Preparing the dough:

Put in a bowl the flour, oil, water, salt and egg white and then knead and wrap in cellophane and refrigerate about 1 hour.

Sprinkle flour the work surface so that the dough does not stick. Cut dough into small pieces 3 × 3 cm each, flatten finely each piece into round shape. The thickness should be about 3 mm, and diameter of about 8 cm.

Preparation of Mandou:

Place some farce in the center of the circles of dough, not too much or the doughwill break.
Moisten the edges of the circle, then fold dough in half, pressing edges to glue them and get a crescent shape.
Then roll the Mandou, then press firmly again to paste. Leave Mandou on floured surface to prevent them sticking.

Place in a steamer basket on baking paper, cook about 10 minutes the Mandou, or made fry in a pan with a little oil.

Serve with sauce and rice.

Tips : Generally we eat the Mandou with a sauce made of soy sauce, sesame oil and chili powder.

Anecdotes : This Korean recipe is much eaten in winter, but also during Seollal (lunar new year). This recipe is fun to make in family, for example children can participate in manufacturing of dough. The Mandou has its China origins.

Bibimbap – beef, rice and vegetables salad

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Ingredients :

  • round rice
  • 200 g of beef (sirloin)
  • 100g beansprouts
  • 100g black mushrooms
  • 1 carrot
  • 1 cucumber
  • 1 teaspoon of sesame seeds
  • 1 c. tablespoon of sesame oil
  • lettuce
  • 2 eggs
  • oil
  • salt
  • pepper
  • 1 glass of water

    Marinade:

    • 2 tablespoons of soy sauce
    • 1 tablespoon to liquid honey
    • 1 tablespoon of sesame oil
    • 2 cloves garlic, crushed

      spicy sauce:

      • 2 tablespoon of red chile paste
      • 1 tablespoon of liquid honey
      • 1 tablespoon of sesame oil

        Preparation :

        Cook the rice.
        Mix the minced beef with marinade ingredients and set aside.
        Mix all ingredients in hot sauce in a bowl and reserve.
        Peel and cut carrot, cucumber and mushrooms into strips.
        Cook the julienned carrots in 1 cup water over low heat until the water evaporation.
        Season with salt, pepper, sesame oil and sesame seeds.
        Cook meat in a little oil and set aside.
        Put the rice in two large bowls and place the vegetables, meat, chili circularly by type above, crack an egg and drop it in the center.
        Sprinkle with toasted sesame seeds and serve very hot.

        Tips : You can add the vegetables you want.

        Anecdotes : In Korea they eat this dish with a spoon, and mix everything before eating it. It is from the region of Jeonju, South Korea.

yuk kae jang kuk – Beef Stew

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Ingredients :

  • 1 kg braising beef
  • 2 teaspoons of salt
  • 1/4 teaspoon of ground black pepper
  • 24 spring onions chopped
  • 1 teaspoon of sugar
  • 125 g of rice vermicelli
  • 2 tablespoons of sesame oil
  • 2 teaspoons of chili powder
  • 2 eggs lightly beaten

Preparation :

Put the meat in a pot with salt, pepper and enough water to cover.

Bring to a boil, simmer, covered, until beef is very tender. Let cool and then crumble the meat with your fingers.

Return to pot with spring onions and sugar and let simmer 10 minutes.

Soak the rice vermicelli for 10 minutes in hot water, drain and add to the pot with sesame oil and the chili powder. The red oil rises to the surface.

Pour beaten eggs into the stew, stirring constantly, for there form the filaments.

Serve hot with rice.

Pho – beef soup and rice noodles

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Ingredients :

  • 3 kg of Ribs
  • 500 g stewing beef or rump steak or other piece of tender beef
  • 4 onions
  • 1 piece fresh ginger, minced
  • 1 cinnamon stick
  • 1 teaspoon black peppercorns
  • salt
  • 500 g of fresh rice noodles or 250 g of dried noodles
  • 500 g of fresh bean sprouts
  • 6 spring onions
  • 4 tomatoes
  • nuoc mam sauce
  • lemon juice
  • 2 green or red chilis
  • chopped coriander leaves

Preparation :

Put the dish of ribs and beef pot roast in a pressure cooker filled with cold water,
add 2 chopped onions, ginger, cinnamon, peppercorns and salt. Cover and let simmer for 6 hours on low heat.

Cook noodles in another pot, they should remain fairly firm.

Put the bean sprouts in a colander and pour over boiling water, remove and let cool, then remove all the blackened tails.

Mince the spring onions, cut tomatoes into thin slices, peel and cut the remaining 2 onions into thin slices. Cut the beef into thin slices.

To serve : Put a certain amount of noodles, bean sprouts, a few slices of beef, sliced ​​tomatoes and onions in each bowl and pour the broth.

The guests add themselves the nuoc mam sauce, lemon juice, chillies and coriander.

Tips : Serve immediately to table, taking the warm broth and adding the various ingredients in each bowl.

Anecdote : This is the national dish of Vietnam! It is rather like the Moh Hin Gha of Burma.

Bulgogi – spicy beef

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Ingredients :

  • 1 kg of rump steak or fillet of beef thinly sliced ​​
  • ¼  cup of soy sauce
  • ¼ cup  of water
  • 2 onions, finely chopped
  • 1 teaspoon of grated ginger
  • 1 teaspoon of sugar
  • ¼ teaspoon of pepper
  • 2 teaspoon of chili paste
  • 1 tablespoon of toasted sesame seeds

Preparation :

Slice steak into thin slices, then into a rectangle of 3×6 cm, and then prepare the marinade by mixing soy sauce, onions, water, ginger, sugar, pepper and pepper.

Cover and marinate meat at least 3 hours in refrigerator.

Just before serving, make leather quickly in a pan, then place in a dish and sprinklewith sesame seeds.

Serve with rice and sauce.

Tips : You can add 1 cup of rice wine in the marinade or the korean pear juice (nashi). You can also use pork instead of beef. You can also cook as in Korea, on a special fondue where the central part is used for cooking meat. There are many variation of this famous Korean dishes.

Sung choi boa

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Ingredients :

  • 400 g of ground beef
  • 1 iceberg lettuce
  • 2 green onions
  • 1 onion
  • 2 cloves garlic
  • 1 carrot
  • 1 ginger
  • 4 shiitake mushrooms fresh or dried
  • 100 g of soy bean
  • 50 g of coriander
  • 1 tablespoon of vegetable oil
  • 1 teaspoon of sesame oil
  • 4 tablespoons of oyster sauce
  • 2 tablespoons of rice wine of Shaoxing
  • 1 teaspoon of sugar

Preparation :

Remove with a knife by cutting a few leaves to the base of the lettuce.

Mince the garlic, chop the coriander, peel carrot and ginger and cut into julienne and the shiitake mushrooms also, slice the green onions and diced the onion.

When the wok is hot pour the oil, add garlic, ground beef, onion and shiitake then stir and cook 5 minutes.

Add the sugar, rice wine of Shaoxing and oyster sauce and mix, bring to a boil and cook for 5 minutes over high heat until the sauce reduces slightly.

Finally add the sesame oil, carrots, bean sprouts, green onion, stir and then sprinkled with chopped coriander and serve immediately on a lettuce leaf.

Anecdote : A story was spread around China that Qianlong Emperor (乾隆皇帝 Ching Dynasty) also commended this dish during one of his visits to Jiangnan. Well, it’s only a legend, yet many Chinese restaurants named this dish “Qianlong San Choi Bao” (乾隆生菜包) in their menus to attract more customers.

Bobun beef

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Ingredients :

  • 1 package of rice vermicelli
  • 2 steak ( or bavettes)
  • ½ cucumber
  • 2 carotts
  • 4  nems of chicken
  • 8 tablespoons of sauce for nems
  • 2 tablespoons of chopped unsalted peanuts
  • 1 lemon
  • mint

Preparation :

Prepare the noodles following the instructions.

Cut meat into strips and chopped peanuts.

Peel the cucumber and carrots and cut into julienne strips and put them in a bowl.

Brown the meat in a skillet for 3 minutes, then add the beef and noodles, nems cut into three, into the bowl containing carrots and cucumbers.

Mix in a bowl of sauce for nems and lemon juice and pour into the bowl.

Add the crushed peanuts and chopped mint, mix well.

Serve.

Tips : You can add peeled shrimp.