beef – My Whisk and I

Mexican Bowls

November 7, 2024November 6, 2024by Karen ClaassenLeave a Comment

1 onion, chopped
3 cloves of garlic, minced
1 sweet pepper, chopped
1 x 400g tin of chopped tomato
1kg minced/ground beef
250ml beef stock
1 x 400g tin of red/black beans
1 chilli, finely chopped

avocado pear, sliced
baby corn
tomato, diced
cos lettuce, quartered

Place a saucepan over medium-high heat, add some olive oil and fry the onions until soft.
Add the garlic and sweet pepper and stir-fry for 2-3 minutes.
Add the chopped tomato, minced beef and stock to the pan and stir through.
Season with salt and pepper and cook over a medium heat until most of the liquid has evaporated.
Drain the beans and add it to the saucepan with the chilli. Cook for another 5 minutes or so while stirring.
Remove from the heat.

Put your bowls together by incorporating:
* the fried minced beef mixture
* avocado pear
*baby corn
* chopped tomato
* lettuce

Serve while the beef is still warm.

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Beef Short Ribs

August 18, 2024August 13, 2024by Karen ClaassenLeave a Comment

1kg beef short ribs
7,5ml salt
5ml pepper
30ml olive oil
3 cloves of garlic, minced
1 onion, chopped
2 carrots, chopped
50ml tomato paste
500ml red wine
500ml beef stock
4 sprigs of thyme
2 bay leaves

Preheat your oven to 160℃.
Dry the ribs and season it with the salt and pepper.
Pour the oil into a large saucepan set over high heat.
Brown the ribs in batches and set aside.
Turn the heat down to medium and add the garlic and onion. Stir-fry for 3-4 minutes.
Add the carrot and cook for another 7 minutes or so.
Add the tomato paste and cook for 2 minutes while stirring every now and then.
Now pour in the wine and beef stock and add the thyme and bay leaf.
Place the beef back into the liquid, cover with a lid and place in the oven for 3 hours.
Remove the beef from the cooking liquid.
Strain the liquid through a sieve and return it to the saucepan.
Simmer the sauce until it has reduced and thickened. Season to your liking.
Arrange the short ribs on a serving platter and spoon over the sauce.

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Beef and Pumpkin Coconut Curry

April 28, 2024April 23, 2024by Karen ClaassenLeave a Comment

30m vegetable oil
80ml rogan josh curry paste
10ml ground ginger
15ml sugar
1,5kg beef chuck, cut into 3cm cubes
1 x 385g tin chopped tomato
250ml beef stock
600g pumpkin, cut into 3 cm cubes
15ml cornflour
1 x 385ml tin coconut milk

Place a large saucepan over medium-high heat and add the vegetable oil to it.
Add the curry paste, ground ginger and the sugar and cook while stirring for 2-3 minutes.
Add the cubed beef and stir to coat in the curry paste.
Pour in the chopped tomato and stock and bring to a boil.
Turn the heat down and simmer the beef for 40 minutes, stirring occasionally.
Now add the pumpkin cubes and simmer for another 20 minutes or so.
Mix the cornflour with 3 spoonfuls of the coconut milk and drizzle this slurry back into the remaining coconut milk while whisking.
Pour the coconut milk mixture into the curry and simmer for 5 minutes.
Serve the beef and pumpkin curry on fragrant, steamed rice.

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Steak Sandwich

February 10, 2024February 10, 2024by Karen ClaassenLeave a Comment

500g steak, cubed or sliced
2 onions, sliced
2 French loaves/baguette
100g butter, softened
2 cloves of garlic, minced
30ml Worcestershire sauce
125ml beef stock
250g provolone/mozzarella cheese, sliced

Preheat your oven to 190℃ and line a baking sheet with aluminium foil or baking paper.
Place a large pan on high heat and add a splash of oil.
Add the cubed steak and fry until browned and caramelised.
Spoon it into a bowl and set aside.
Turn the heat down to medium-high, add some more oil to the pan and fry the onion until just soft.
Spoon the steak back into the pan and add the Worcestershire sauce and stock to it.
Cook, stirring occasionally until the stock has evaporated and the meat and onions are moist and shiny.
Slice the baguette open and place the bottom halves on the baking sheet.
Add the butter and garlic to a bowl and mix together.
Hollow out the bread with your hands and spread the garlic butter over the halves. Set aside.
Take the steak and onions from the heat and spoon it onto the bottom halves.
Now top it with the sliced cheese and place in the oven until the cheese has melted.
Place the top halves of the baguette on top of the melted cheese and bake for another 3 minutes or so to warm it through.
Remove from the oven and slice into portions to serve.

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Polenta Baby Dutch Pancake with Beef Ragout

February 4, 2024February 3, 2024by Karen ClaassenLeave a Comment

Ragout:
30ml vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 carrot, finely diced
500g cubed beef
50ml tomato paste
1 x 400g tin of chopped tomato
30ml Worcestershire sauce
30ml thyme leaves
500ml beef stock

Polenta Baby Dutch Pancake:
45ml butter
3 eggs
150ml cake flour
30ml polenta
a pinch of salt

For the ragout:
Heat the oil in a saucepan and add the onion and carrot. Cook for 10 minutes, stirring every now and then.
Add the garlic and stir-fry for one minute.
Add the beef and cook until browned.
Add the tomato paste, chopped tomato, Worcestershire sauce and thyme and cook for another 2 minutes.
Pour in the stock and bring the beef to a low simmer.
Cook until most of the liquid has evaporated and you have beautifully tender beef covered in a thick sauce.

For the Baby Dutch:
Preheat your oven to 220℃.
Add the butter to a cast iron frying pan of about 24cm diameter and place the pan in the oven to heat up.
Add all the ingredients to a food processor or a suitable container for a stick blender and blend until the batter is completely smooth.
Open the oven door, swirl the hot butter around and up the sides of the pan and immediately pour the batter into the pan.
Close the door and bake for 20 – 25 minutes. Do not open the door before 20 minutes, the pancake won’t rise!!
Remove the pan from the oven and transfer it to a serving plate.

Spoon the ragout into the pancake and add some tomato and fresh spinach leaves on top.
Serve with a glass of crisp white wine.

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Garlic Butter Steak

November 22, 2023November 20, 2023by Karen ClaassenLeave a Comment

30ml vegetable oil
1kg steak, cubed
60g butter, cubed
5 cloves of garlic, minced
a handful of parsley, chopped

Place a cast iron pan over high heat, pour in the oil and wait for it to heat up.
Season the steak cubes with salt and pepper and add it to the hot pan in a single layer. If it doesn’t fit, work in batches.
Cook the steak for 3-4 minutes, stirring occasionally, until browned all over.
Take it from the pan and keep on the side while you repeat the process with the rest of the cubes.
Turn the heat down to medium and add the butter.
Add the garlic to the pan and stir-fry for one minute.
Spoon the meat back into the pan and stir-fry for 2-3 minutes, stirring to coat the meat in the garlic butter.
Sprinkle over the parsley and serve as a main alongside a salad/veg or on a platter with tiny wooden skewers as a canapé.

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Quick Beef Sliders

November 19, 2023October 27, 2023by Karen ClaassenLeave a Comment

1 tray of small hamburger/hotdog rolls
horseradish
200g mozzarella cheese, sliced
300g roast beef, sliced
1 jar caramelised onions
150g gruyère cheese, grated
30ml butter, melted
2,5ml garlic flakes
30ml poppy seeds

Preheat your oven to 180℃ and line a roasting tin with aluminium foil.
Slice the rolls in half horizontally and remove the top section.
Place the bottom half of the rolls in the lined roasting tin. Pack the rolls tightly together, touching.
Spread some horseradish over the bottom halves.
Now lay the mozzarella slices on top.
Cover the mozzarella with an even layer (or two or three) of sliced beef.
Spread a layer of caramelised onion on top and sprinkle over the grated cheese.
Place the top half of the rolls on top.
Mix the melted butter and garlic flakes in a small bowl and brush the rolls.
Sprinkle over the poppy seeds and cover the roasting tin with aluminium foil.
Bake in the oven for 20 minutes.
Remove the foil and bake another 10 minutes.
Serve the sliders warm.

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Meatballs on Green Peanut Hummus

October 8, 2023September 10, 2023by Karen ClaassenLeave a Comment

Meatballs:
1 kg beef mince
100g panko breadcrumbs
3 cloves of garlic, minced
1 onion, finely chopped
5ml ground cumin
10ml salt
1 egg
150ml olive oil

Hummus:
1 x 400g can chickpeas
60ml smooth peanut butter
2 cloves of garlic, minced
30ml lemon juice
2,5ml salt

Green paste:
75g kale, white stalks removed
75g baby spinach
75ml olive oil

100g salted peanuts

For the meatballs:
Add all the ingredients to a mixing bowl and mix through with your hands.
Shape into 50 meatballs and place them evenly spaced on an oiled baking tray.
Refrigerate for one hour.

For the hummus:
Add all the ingredients to a bowl and blitz with an emersion blender until smooth.

For the green paste:
Blanche the kale and spinach in a saucepan of boiling water for 2 minutes.
Drain and rinse under cold running water until cooled down.
Squeeze out the liquid and place in a small bowl.
Blitz with an immersion blender until you have a paste.

Preheat your oven to 220℃.
Remove the meatballs from the refrigerator and bake in the oven for 20 minutes, giving it a turn/shake half-way through baking time.
Spoon the green paste into the hummus and mix through.
Spread the green hummus on a serving platter, arrange the meatballs on top and sprinkle with the peanuts.
Serve with a salad and crusty bread.

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Banana-Meatball Bake

September 12, 2023August 30, 2023by Karen ClaassenLeave a Comment

This recipe makes about 30 medium sized meatballs.

Meatballs:
4 slices white bread, crusts cut off
500ml water
1kg minced/ground beef
2 eggs
15ml salt
2,5ml ground coriander
2,5ml ground cumin
5ml white pepper
10ml ground ginger
125ml flour
vegetable oil

Banana and Onion Sauce:
3 onions, sliced
10ml ground turmeric
20ml curry powder
20ml sugar
25ml flour
30ml apricot jam
50ml vinegar
500ml water
4 bananas, sliced
125ml desiccated coconut

For the meatballs:
Preheat your oven to 180℃ and spray a large ceramic dish with cooking spray.
Place the bread in a bowl and pour over the water.
Stand for 1 minute. Drain the water and squeeze out any excess.
Add the bread to a large mixing bowl and break it up.
Add the minced meat, eggs, salt coriander, cumin, ginger and white pepper.
Mix together with your hands, squeezing it through your fingers.
Roll medium sized meatballs (about 15ml scoop) and place them on a baking sheet.
Add the flour to a shallow bowl and lightly roll each meatball in it.
Place a large pan on medium-high heat, add enough oil to cover the surface and fry the meatballs in batches until brown.
Place the meatballs in the prepared baking dish and set aside.

For the banana and onion sauce:
Place the same pan in which you browned the meatballs over medium-high heat, add the onions and cook until soft.
Add the turmeric, curry powder, sugar and flour and stir-fry for one minute.
Now add the jam, vinegar and water and stir while cooking, until you have a thickened sauce.
Season with salt.
Add the banana and stir through.
Pour the sauce over the meatballs, sprinkle over the coconut and bake in the oven for 30 minutes.
Serve the meatballs and sauce on fluffy steamed rice.

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Beef Tagliata

August 13, 2023July 29, 2023by Karen ClaassenLeave a Comment

Tagliata which simply means to cut in Italian, is one of Italy’s most popular steak dishes. I use store bought quartered sun-dried tomatoes for this recipe. The dressing adds a punchy freshness to the meat and is one of the quickest meals you will prepare..

Dressing:
10 quarters of sun dried tomatoes in olive oil, finely chopped
60ml olive oil from the packet of tomatoes
60ml soy sauce
juice of 1 lemon
60ml finely chopped basil leaves

beef fillet/tenderloin
parmesan shavings
a handful of peppery herbs

For the dressing:
Add all the ingredients to a small bowl and stir to mix. Taste and adjust the seasoning with salt and pepper.
Cover the bowl and set it aside at room temperature to develop its flavours. (about 40 minutes)
Cook your steaks in a pan or on the braai/bbq.
Cover with aluminium foil and set aside to rest for 10 minutes.
Slice the cooked meat into strips and arrange it on a serving platter.
Drizzle over the dressing and sprinkle over some parmesan shavings and herbs.
Serve the steak with the rest of the dressing on the side.