Nov
17
17
Internet Beef and Drama
me sippin on my wine and talkin a bout net drama and some mo shit… subscribe damnitt!!
Duration : 0:9:54
https://www.hifibreanything.comNov
16
16
Ching He Huang/Chinese Food Made Easy/Street Food/Spicy Beef Wraps
Ching He Huang/Chinese Food Made Easy/Street Food/Spiced beef stir-fry topped with spring onion and coriander
Ching makes a speedy beef stir fry packed with cumin and chilli, topped with spring onion and coriander and served with a wasabi mayo.
Ingredients
For the beef stir fry
400g/14oz beef fillet
2 tbsp groundnut oil
1 tsp Shaoxing rice wine or dry sherry
1 tbsp light soy sauce
pinch sea salt
1 large handful fresh coriander, roughly chopped
1 spring onion, finely sliced
For the wasabi mayonnaise
1 tsp wasabi paste (available from some supermarkets and Asian grocers)
3 tbsp mayonnaise
pinch caster sugar
For the spicy coating
1-2 tbsp ground cumin (to taste)
1-2 tbsp dried chilli flakes (to taste)
1 tsp ground black pepper
½ tsp sea salt
To serve
warm flour tortilla wraps
Method
1. For the beef, prepare the fillet by flattening it with a meat mallet or rolling pin, or cut it in half horizontally. Cut into wafer-thin slices.
2. For the wasabi mayonnaise, mix all of the wasabi mayonnaise ingredients together in a small bowl. Set aside.
3. For the spicy coating, mix all of the coating ingredients together on a plate. Roll the beef slices in the spice mix, then shake off any excess.
4. Heat a wok until smoking and add the groundnut oil, then add the beef and stir-fry for one minute, or until browned. Add the rice wine and season with the soy sauce and a pinch of salt. Remove from the heat and stir in the coriander and spring onion.
5. To serve, wrap the spicy beef in the tortillas and top with the wasabi mayonnaise. Serve immediately.
Duration : 0:3:2
Nov
13
13
Ching He Huang/Chinese Food Made Easy/Cooking for family/Sweet and tangy chilli beef
Ching He Huang/Chinese Food Made Easy/Cooking for family and Friends
Sweet and tangy chilli beef
Ching makes beef seasoned with dried chillies, served on pak choi and baby spinach leaves and dressed with a sweet and tangy dressing.
Ingredients
For the sweet and tangy dressing
1 tbsp light soy sauce
4 tbsp lemon juice
2 tbsp orange juice
1 tsp groundnut oil
1-2 tsp caster sugar (or to taste)
1-2 tbsp honey (to taste)
½ small cucumber, halved lengthways, de-seeded and finely chopped
1 green chilli, de-seeded, finely chopped
For the beef
1 tbsp groundnut oil
250g/9oz beef fillet, cut into 5mm/¼in strips
1 tsp Shaoxing rice wine or dry sherry
pinch crushed dried chilli flakes
1 tsp light soy sauce
pinch ground white pepper
To serve
1 large handful baby spinach leaves, washed
2 heads pak choi, green stem variety, washed and sliced
1 small mango, peeled, stone removed, flesh finely diced
Method
1. For the sweet and tangy dressing, mix together the light soy sauce, lemon juice, orange juice, groundnut oil, caster sugar and honey in a small bowl. Whisk well to combine, then add the cucumber and chilli. Stir and set aside.
2. For the beef, heat a wok until smoking and add the groundnut oil, then add the beef and stir fry for a few seconds. Add the rice wine or sherry and cook for one minute.
3. Add the crushed dried chilli flakes, light soy sauce and pinch of ground white pepper. Cook for 1-2 minutes, or until the beef is cooked to your liking.
4. To serve, scatter the spinach and sliced pak choi over a serving plate and spoon the chilli beef into the middle. Drizzle over the sweet and tangy dressing, sprinkle over the finely diced mangoes and serve immediately.
Duration : 0:5:15
Nov
12
12
Ching He Huang/Chinese Food Made Easy/Takeaway Favourites/Beef in oyster sauce
Ching He Huang/Chinese Food Made Easy/Takeaway Favourites
Beef in oyster sauce
Ching makes a beef dish served with stir-fried spinach and mushrooms in tangy vinegar
Ingredients
For the beef
350g/12oz beef fillet
1 tsp light soy sauce
1½ tbsp oyster sauce
pinch sugar
salt and freshly ground black pepper
2 tbsp groundnut oil
3 cloves garlic, finely chopped
1 chilli, de-seeded, finely chopped
200g/7oz baby spinach leaves
1 tbsp Shaoxing rice wine or dry sherry
pinch dried chilli flakes
For the oyster mushrooms
1 tsp groundnut oil
100g/3½oz oyster mushrooms
dash Chinese black rice vinegar or balsamic vinegar
dash light soy sauce
Method
1. For the beef, place the fillet in between two sheets of cling film and bash with a meat mallet or rolling pin until half as thin. Slice the beef into thin pieces and place into a bowl, then season with the light soy sauce, oyster sauce, sugar and salt and freshly ground black pepper. Set aside.
2. Heat a wok until smoking and add one tablespoon of the groundnut oil, then add the garlic and chilli. St
.ir fry for a few seconds, then add the spinach leaves and toss for a few seconds, until warmed through. Pile onto a large serving plate.
3. Place the wok back on the heat and add the remaining oil, then add the beef slices and stir fry for 2-3 minutes, or until the beef is cooked to your liking. Pour in the Shaoxing rice wine and sprinkle over the dried chilli flakes. Pile the beef over the spinach leaves.
4. For the oyster mushrooms, heat the oil in the wok and add the oyster mushrooms, stir frying for one minute. Add a small splash of water to create some steam to help the mushrooms cook, then season, to taste, with the black rice vinegar and light soy sauce.
5. Spoon the oyster mushrooms over the beef and serve.
Duration : 0:5:29
Nov
11
11
Ching He Huang/Chinese Food Made Easy/Spicy Sichuan/Sichuan orange beef
Ching He Huang/Chinese Food Made Easy/ Spicy Sichuan
Sichuan orange beef
Ching makes an orange peel marinade for beef; dried tangerine or orange peel is used in many Sichuan stocks and marinades to enhance the flavour of the dish
Ingredients
For the beef
1 tbsp Shaoxing rice wine or dry sherry
2 tbsp light soy sauce
2 tbsp clear honey
4 tbsp orange juice
pinch ground white pepper
2 beef fillet steaks
1 tbsp groundnut oil
100g/3½oz fresh shiitake mushrooms, sliced
To serve
mixed salad leaves
1 orange, peeled and segmented
1 spring onion, finely sliced (optional)
Method
1. For the marinade, place the rice wine, soy sauce, honey, orange juice and ground white pepper into a large bowl and whisk well to combine. Add the beef steaks, cover the bowl with cling film and leave to marinate for 10-15 minutes in the fridge.
2. Heat a wok until smoking and add the groundnut oil, then add the steaks, reserving the marinade. Fry for 1-2 minutes on each side for rare, 2-3 minutes for medium, or longer for well-done. Transfer the steaks onto two serving plates, cover with foil and leave to rest for five minutes.
3. Pour the reserved marinade into the wok and cook over a high heat for 30 seconds, or until the sauce is sticky.
4. Add the shiitake mushrooms to the wok and cook for 3-4 minutes, or until the mushrooms are softened. Add a splash of water to help create some steam to cook the mushrooms.
5. To serve, remove the foil from the plates and spoon the mushrooms alongside the steaks. Garnish with the orange segments and spring onion, if using, and serve with mixed salad leaves.
Duration : 0:5:35
Nov
11
11
what kind of wine goes with corned beef and cabbage?
Since everyone does not care for BEER!
to paraphrase Justin Wilson "the kind of wine to have with corned beef and cabbage is the kind of wine you LIKE with corned beef and cabbage"
Nov
05
05
Debi Mazar - The Tuscan Gun Ep #08 2/2: Beef Ragout
From the HBO hit show The Sopranos, please a round of applause for…
Katherine Narducci
Beef Ragout Sauce
Serves: 4
Prep Time: 5
Cooking Time: about 30 min.
Ingredients:
1/2 Red Onion
1 Carrot
3 Tbsp Olive Oil
2 Handfuls of Fresh Basil
1 Can of Pelati
1 Lb of Premium Beef
1 Glass of Red Wine
Salt, Pepper
Preparation:
Chop the onion and the carrot medium fine.
Rinse well your basil.
Slightly blend your can of pelati… Make sure you leave some chunks, it looks better.
Cook It:
Saute’ the onion and the carrot on a medium-high flame, until the onion gets a nice golden color.
Add the beef, and saute’ it until it browns completely, then pour the wine.
Sip Some Wine!
Still on a medium-high flame, stir the meat and the wine, and let all the alcohol evaporate completely…you will notice its pungent smell fading away pretty fast…about three minutes.
Add the pelati, salt and pepper, and some red pepper if you’d like to add some spice to it. Stir well, lower your flame to a medium, do not cover your pan.
From now on it is just a waiting and stirring and sipping.
Play a nice record, call your mate (or your pet) for a toast, and in a half hour dinner will be served.
Garnish your plates with some freshly grated parmesan, the fresh basil and some good extra virgin olive oil.
NOTES:
- Do not use an extra lean beef…it will most likely come a little dry…you want to have just a drop of fat in your meat…it helps.
- This dish makes a great leftover…cook more and freeze it. Or cook it , fridge it, and use it tomorrow. Therefore, I always considered a great date dish…cook yesterday for today’s date…
- NEVER freeze meat that was previously frozen! If you are cooking frozen meat, try to eat your sauce between the day of and the day after.
In case you need to refresh your memory on how to cook the perfect pasta…I’m sure you don’t…but if you do….
Buon Appetito.
Debi and Gabriele
Duration : 0:9:59
Nov
04
04
Beef Ragout on Fettucini
Matt from Abstract Gourmet prepares and makes a beef and red wine ragout. Special extended vegetable chopping action for all the hardcore knife play lovers out there.
Duration : 0:5:57
Nov
04
04
Dry Red Wine for Slow Cooked Beef?
I am slow cooking a very hearty beef w/ carrots,celery,potatoes,red onion,garlic. and fresh rosemary. I would like to make a gravy using fresh parsley,bay leaves,crushed tomatoes and a dry red wine. This is my first time incorporating a red wine into a beef dish so I am unsure as to the best red wine to purchase. What is the best red wine to use to blend in the flavors of the beef and veggies well?
Thanks!
Sounds like a great meal you’re cooking. Don’t know about the Merlot recommendations, though. I would not. Merlot is just not acidic enough for what you want. That gravy you are making sounds wonderful. And its dominant flavor will most likely be the crushed tomatoes. Bay leaves will give it great aromatics but is the tomatoes. The wine has to match the tomatoes. The acidity in the tomatoes will make the Merlot nonexistent. Same with the Cab, it will be a waste of the wine. The tomato will just dominate. So the key is, look for red wines with high acidity.
There’s a reason why Chianti’s are made in Italy. The Sangiovese grape, though not as tannic as its Cab counterparts has good acidity. That acidity allows it to stand up to tomatoes. Same with the Barbara grapes.
My recommendation would be a nice Barbara d’Alba. Lot of great producers out of Piedmont. Going with Pio Cesare or Bruno Giacosa is no brainer, though expensive. Look for a young, 06 Barbara, most producer are good. Level of quality is high throughout.
Barbara d’Alba has got soft tannins, a some dark berry aromatics and great acidity, especially for a red. While the balance may seem off to some, when consume with tomato sauce or tomato based cuisine, the acidies cancel each other out and results are smooth and enjoyable.
That’s what you’re looking for, in my humble opinion.
On a side note, not a big fan of beef and cabernet sauvignon or merlot. Unless its a good bordeaux blend, I find the cab or merlot combo boring. Not really food wine. Basic complain is lack of acidity. Acidity is really key to making wine work with food. Pinot Noir’s with its nice acidity or even a Syrah with its gaminess is better. I drink a basic Cote du Rhone Villages with my beef stews - good comfort food wine.
The working notion is that you need the tannins to cut through the red meat’s fat and cleanse the palate, and so torth. But beef is only one component of your meal. Its the dominant flavor you looking to match, in this case, tomatoes I think. And the tannins in a Barbara (or a Chianti) is there.
Anyway, just a few thoughts of mine. Hope this helps.
Have fun cooking.