The best Beef Recipes

Ingredients:

• 3-4 lbs corned beef
• 2 onions, quartered
• 4 celery stalks, quartered crosswise 
• 1 package pickling spices
• Kosher salt
• Black pepper 
• 1 medium green cabbage, cut into 2" wedges
• 2 carrots, peeled and cut into 2" pieces
• 1/2 c. Dijon mustard
• 2 tbsp. apple cider vinegar 
• 1/4 c. mayonnaise
• 2 tbsp. capers, roughly chopped, plus 1 tsp brine
• 2 tbsp. parsley, roughly chopped 

 Preparation:

Place corned beef, onion, celery, and pickling spices into a large pot. Add enough water to cover by 2", season with salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer until very tender, 3–3 1/2 hours.

Meanwhile, whisk dijon mustard and apple cider vinegar in a small bowl and season with salt and pepper. In another bowl, mix mayo, capers, caper brine, and parsley. Season with salt and pepper

Add cabbage and carrots and continue to simmer for 45 minutes to 1 hour more, until cabbage is tender. Remove meat, cabbage, and carrots from pot. Slice corned beef and season with more salt and pepper.

Serve with both sauces on the side for dipping.  

Ingredients:

• 2 lb. beef chuck roast, cut into 1" pieces
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. extra-virgin olive oil 
• 8 oz. Baby bella mushrooms, sliced
• 1 small onion, chopped
• 1 medium carrot, peeled and cut into rounds
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 1 tbsp. tomato paste
• 6 c. low-sodium beef broth
• 1 tsp. fresh thyme leaves
• 1 tsp. freshly chopped rosemary 

Preparation:

Pat beef dry with paper towels and season well with salt and pepper. In a large pot over medium heat, heat oil. Working in batches, add beef and sear on all sides until golden, about 3 minutes per side. Remove from pot and repeat with remaining beef, adding more oil as necessary. 

To same pot, add mushrooms and cook until golden and crispy, 5 minutes. Add onion, carrots, and celery and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and and stir to coat vegetables. 

Add broth, thyme, rosemary, and beef to pot and season with salt and pepper. Bring to a boil and reduce heat to a simmer. Simmer until beef is tender, 50 minutes to an hour.

Ingredients:

FOR THE MEATBALLS

• 1 lb. ground beef
• 1 clove garlic, minced
• 1/2 c. shredded mozzarella
• 1/4 c. freshly grated Parmesan, plus more for serving
• 2 tbsp. freshly chopped parsley
• 1 large egg, beaten
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 2 tbsp. extra-virgin olive oil

FOR THE SAUCE

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (28-oz.) can crushed tomatoes
• 1 tsp. dried oregano
• Kosher salt
• Freshly ground black pepper

Preparation:

In a large bowl combine beef, garlic, mozzarella, Parmesan, parsley, egg, salt, and pepper. Form into 16 meatballs. 

In a large skillet over medium heat, heat oil. Add meatballs and cook, turning occasionally, until golden on all sides, about 10 minutes. Remove from skillet and place on a paper towel-lined plate. 

To the same skillet, add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomatoes and oregano and season with salt and pepper. 

Add meatballs back to skillet, cover and simmer until sauce has thickened, 15 minutes. Garnish with Parmesan before serving.

Ingredients:

• 2 x 375g packets all-butter puff pastry
• Olive oil, for frying
• 1 onion, peeled and finely diced
• 2 garlic cloves, peeled and finely chopped
• Pinch of ground cumin
• Pinch of ground cinnamon
• ½ tsp paprika
• 300g minced beef
• 4 tbsp pitted green olives, chopped
• 1 tsp dried oregano
• ½ tsp dried chilli flakes
• Pinch of sugar
• 2 hardboiled eggs, finely chopped
• 1 large egg, beaten
• Sea salt and freshly ground black pepper

FOR THE CHIMICHURRI SAUCE

• Bunch of flat leaf parsley
• 3 garlic cloves, peeled
• 1 tbsp chopped fresh oregano leaves, or 1 tsp dried oregano
• 1 tsp dried chilli flakes, to taste
• 1 tbsp red wine vinegar
• 1 tbsp lemon juice
• 5 tbsp olive oil

Preparation:

MAKES 18 EMPANADAS

Roll out both blocks of pastry to a thickness of 3mm and cut out eighteen discs, using an 11cm cutter or saucer. Cover the discs with cling film and chill while you prepare the filling.

Heat a saucepan over a medium heat and add a little olive oil. Sweat the onion and garlic gently for about 5 minutes until soft but not coloured. Add the cumin, cinnamon and paprika and stir until aromatic.

Add the beef, season with salt and pepper and cook for about 5 minutes until lightly browned. Mix in the olives, oregano, chilli flakes, sugar and eggs. Taste and adjust the seasoning as necessary. Leave to cool.

Once the beef has cooled, spoon about 1 tablespoon onto each pastry disc, leaving a 1cm border around the edge. Brush beaten egg around half the border, then fold the pastry over and press the edges together to seal and create a half-moon shape. Crimp the edges, removing any air pockets as you go.

Chill the empanadas for 20 minutes to firm up. Meanwhile, preheat the oven to 180ºC/Gas 4.

Place the empanadas on a baking tray. Make a steam hole in the top of each one with a skewer, then brush with beaten egg. Bake in the preheated oven for 18–20 minutes until the pastry is golden brown.

Meanwhile, make the chimichurri. Place the parsley, garlic and fresh oregano (if using) in a small food processor and roughly chop. Add the rest of the ingredients and blitz briefly to combine. Taste and season. (If using dried oregano, add it at this stage.)

Once the empanadas are cooked, cool on a wire rack. Serve warm or cold with the chimichurri on the side to spoon over or dip into.

Ingredients:

• 6 beef short ribs, trimmed of fat
• Salt
• Freshly ground black pepper
• 1/4 cup good olive oil
• 1 small fennel, fronds, stems, and core removed, large-diced
• 1 leek, cleaned and large-diced, white part only
• 1 1/2 cups chopped onion (2 onions)
• 4 cups large-diced celery (6 large stalks)
• 2 carrots, peeled and large-diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 (750-ml) bottle Cotes du Rhone or other dry red wine
• Fresh rosemary sprigs
• Fresh thyme sprigs
• 1 tablespoon brown sugar
• 6 cups beef stock

Preporation:

Preheat the oven to 200°C. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 150°C.

Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.

Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.

Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.

Article from: https://foodnetwork.co.uk/recipes/beef-short-ribs/