Tag Archives: beef

Beef, mushrooms and truffle penne pasta


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A while ago I made a Beef and Cheddar pie.
Then I made 3 more.
They were all slightly different – one with a truffle cream sauce and one with tomatoes and vegetables. The constant is the tender beef – it proved to be very versatile. I added creamy mashed potatoes to mini puff pastry-lined beef pies to make potato top pies, and then as ragu served with penne with a touch of tomato paste, as shown here.

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Ingredients:

  • 1kg beef, cross-cut blade, cut into 5cm strips
  • 2 onions, sliced
  • 6 cloves of garlic, peeled
  • 1 tsp whole peppercorns
  • 2 bay leaf
  • 4 Tbsp Truffle paste if you wanted to make the truffle version, or 4 Tbsp tomato paste if you prefer
  • 4 anchovy fillets
  • 250ml white or red wine
  • 500ml beef stock (Simon Gault’s)
  • 3 tbsp cornflour + 1/4 cup water

Instructions:

  1. Season beef with salt and pepper.
  2. Heat oil in the pan to brown the beef in several batches.
  3. Brown onion until it softens. Add anchovy fillets, garlic, peppercorns and bay leaves.
  4. Add wine to deglaze the pan.
  5. Return all the beef to the pan and bring to the boil. Cover and bake in the preheated oven for 2 hours (or you can use a pressure cooker like I did and it’s all done in 45 minutes!)
  6. When cooked, remove beef and flake meat off with a fork.
  7. Thicken the stock with cornflour liquid.
  8. Mix the truffle paste (or tomato paste) in with the thickened stock.
  9. Cook the pasta till it’s al dente. Reserve one cup of pasta water. 
  10. Mix with ragu and add a bit of the pasta water to loosen the sauce. 

Note: I prefer to cook with cross-cut blade when making stews, casseroles and curries as the texture of the meat cut helps create this irresistible gelatinous goo that binds everything together. Yum!!

Beef and truffle pie


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Inspired by the Taste magazine’s “Cook the Cover” feature in June for a Beef and Cheddar pie, I made another with tender beef and truffle cream – I have a fond memory of a simple but elegant fettuccine with truffles at Ortolana and wanted to replicate that flavour.

A few weeks ago at Sabato I came across a “Creama Tartufata” sauce – a blend of champignon mushrooms and black truffles. Perfect match I think for this pie.

The ingredients were enough for me to make a 28cm round pie and a smaller 24cm rectangular pie.

The recipe is modified slightly to suit (whatever I had in the pantry at the time), stock was Simon Gault’s and pastry was pre-made frozen sheets. I find that the sheets fit rectangular dishes best and way easier to defrost than the blocks.

Ingredients:

  • 1kg beef, cross-cut blade*, cut into 2cm strips
  • 2 onions, sliced
  • 6 cloves of garlic, peeled
  • 4 tbsp Crema Tartufata
  • 250ml  dry white wine
  • 500ml beef stock (Simon Gault’s)
  • 3 tbsp cornflour + 1/4 cup water
  • 4 sheets frozen flaky pastry sheets

Instructions:

  1. Season beef with salt and pepper.
  2. Heat oil in the pan to brown the beef in several batches.
  3. Brown onion until it softens.
  4. Add wine to deglaze the pan.
  5. Return all the beef to the pan and bring to the boil. Cover and bake in the preheated oven for 2 hours (or you can use a pressure cooker like I did and it’s all done in 45 minutes!)
  6. When cooked, remove beef and flake meat off with a fork.
  7. Thicken the stock with cornflour liquid.
  8. Mix the Crema Tartufata in with the thickened stock.
  9. Line your pie dishes with pastry. Prick with a fork. Fill to three-quarters full. Top with another layer of pastry. Pinch edges with fork to seal.
  10. Brush the tops with egg wash.
  11. Fanbake in the hot oven (190C) until golden and crisp, approximately 20-30 minutes.

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*Note: I prefer to cook with cross-cut blade when making stews, casseroles and curries as the texture of the meat helps create this irresistible gelatinous goo that binds everything together. Yum!!
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(this is a photo of the beef and cheddar pie I made for the “Cook the cover” competition. Didn’t win but my consolation was that my photo was featured in the magazine’s email out to subscribers, so in a way it is a dream come true, to have my photo ‘published’ in my favourite magazine!)

J said “the flavour bursts into my mouth and it is so delicious!” She even had a third helping!

Massaman Beef Curry


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I don’t know about you, but I find that Monday dinners are the hardest to get on the table, fast.
Coming home from a full day’s work after a relaxing weekend – it’s hard to get back into the routine and I’m always in a rush to prepare anything decent.
What I’ve found to work for us, is that I pre-prepare dishes that we can heat up for Monday night.
That way, all we need to do is to cook the rice, add some veges and heat up the main dish.
Therefore you’d find that this blog category mainly consists of curry and other slow-cook meals. Not your typical Monday dinners of quick throw together meals, but instead meals that have been cooked with tender loving care that can be reheated in a matter of minutes.
Click over under the Monday Dinner  tab to see what other slow-cook meals I have in my repertoire.

This curry is sweet with a bit of kick.
J’s review: “I like it because it’s yummy and has potatoes and tender beef. Easy to eat and healthy for you.”

Ingredients:

800 g cross-cut beef, cubed
5 tbsp of spice paste
3 tsp dry spice powder
470ml of coconut cream (1 can)
5 potatoes, peeled and quartered
4 tbs of unsalted, roasted peanuts
2 tbs of peanut oil
2 tbsp tamarind water

Spice Paste:

3 Dried red chilli
1 Lemongrass
5 cloves of Garlic
2 Shallot
5cm Ginger
5cm Galangal
1 tsp Salt
4 tbsp Oil
4 tbsp Palm sugar

Dry spices powder:

combine 1 tbsp of each (except where indicated otherwise) in a mortar and bash them together.
Mustard seed
Fenugreek
Coriander seed
Turmeric
White pepper
Paprika
Cumin
Cinnamon powder
Clove
Cumin
Coriander seed
10 Cardamom seeds
6 Bay leaves
** save the remainder of your spices mix for the next curry.

Method:

1. Coat beef in 1 tablespoon of peanut oil and massaman curry paste. Stir well to coat and set aside.
2. In a large pot, heat remaining oil over a medium heat.
3. Add the curry-coated beef and brown for 1-2 minutes. Add the dry spices. Stir the beef well to coat it in the spices.
4. Add 1/2 can of coconut cream and 1/2 to 1 cup of water until the beef is just covered by the liquid. Stir well and then bring to the boil. Once boiling, turn heat down very low and cover. Gently simmer for 1 1/2 hours. (I leave them in a thermos cooker so I don’t even need to watch it)
5. After this time, add the remaining can of coconut cream, potatoes and peanuts. Stir well. Taste and add a little more fish sauce and sugar if necessary.
6. Turn heat up to medium and cover. Cook for another 30 minutes or until potatoes are tender.
7. Meanwhile, prepare the tamarind juice. Soak the dried tamarind seed in 2 tablespoons of warm water and use a spoon to push the pulp off the seeds into the water. The water will become brown and pulpy — this is tamarind juice. Discard the seeds.
8. Once the potatoes are cooked, remove the curry from the heat. Stir in the sugar and tamarind juice. Stir well and serve with Jasmine rice.

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Thai Beef Salad


This is another all-time favourite in our household. It looks so vibrant in a glass bowl you just want to dig in straight away. It is also quick and easy to prep and cook, making it an ideal weekday dinner when you have no amount of spare time. If you only have 15 minutes, you could have the vegetables sliced and diced the night before, and have the sauce prepared and bottled in the fridge ready to go. This way, all you are doing when you get home is cooking the steak, the carbohydrate that goes with it (rice of course) and then plating up. Simple!

Ingredients

300g Beef Sirloin, 1 inch thick cuts
2 tomatoes, cut into wedges and then halved
1/2 cucumber, sliced
1/4 red onion, sliced into small strips
1 small shallot, diced
1-2 spring onions, julienne
handful of coriander leaves
6-8 mint leaves
1 Kaffir lime leaf (optional)

Sauce

Juice of 3 limes
2 Tbsp fish sauce
3 Tbsp palm sugar, shaved
1 red chilli, sliced (optional)

Instructions

Prepare your vegetables: chop the tomatoes, slice the cucumbers, slice the red onion, juliene the spring onions, pick the coriander leaves, wash and dry them, roll up the kaffir lime leaf and thinly slice through.

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Prepare your sauce by mixing it all together.

Heat a pan. Season both sides of your sirloin with salt, pepper and rub all over with 1 tsp of oil. When the pan is hot, place the sirloin in and cook for 3 minutes on each side. This will be medium to medium rare. Remove from pan and rest on a plate for 6 minutes.

On a slight angle, thinly slice the sirloin.

Mix the sirloin with the vegetables and sauce. Taste and adjust by adding more lime, fish sauce or shaved palm sugar. Tear the mint leaves at the last minute and mix through.