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A beefy feast

  • Published at 08:32 pm September 2nd, 2016
  • Last updated at 09:01 pm September 12th, 2016
A beefy feast
Qurbani Eid is right around the corner. Although I generally try to keep away from red meat as much as possible, but during this Eid its just so hard to avoid. Whenever I do eat beef, I have few favourite recipes that I always love to make. These three are my popular recipes which are totally diverse and a great favourite with guests. These can be made in large batches and perfect for big parties. Mongolian Beef Ingredients: For the marinade: 500gm boneless beef, cut thinly against the grain 2 tbsp soy sauce 1 tbsp oil 1 tbsp cornstarch 1 pinch baking soda Extra 1/3 cup of cornstarch, for dusting the beef for frying For the sauce: 1/4 cup soy sauce 2 tbsp brown sugar 1 beef or chicken bullion 1 tbsp garlic finely minced 2 tbsp ginger finely minced 4 dried red chilli sliced. 1 tbsp cornstarch 1 cup water 3 scallions Salt and pepper to taste Directions: First, mix together the ingredients for the marinade, then add the beef to it, coat well and leave to marinate for one hour. Don't mix the extra cornstarch while marinating. After one hour dredge the beef in the extra cornstarch to coat it well. Heat two tablespoon oil in a wok over high heat. Add a small amount of beef in a single layer and fry them for about one minute on each side. It should have a crusty dark brown coating. Add extra oil as needed while frying. Keep the heat on high through out the frying process. Once done set it aside. Heat another two tablespoons of oil in the wok and add the ginger, garlic and chilli. Fry for two minutes. Add the water, chicken or beef bullion and soy sauce. Mix until the bullion is dissolved. Now add the brown sugar and let the sugar dissolve. Mix one tablespoon cornstarch in 1/4 cup water and add this to the sauce. Bring it to a boil. The sauce will thicken up. Add the beef and the spring onion. Mix it and cook for two minutes to coat the beef well. Adjust the salt and black pepper. Serve hot with steamed rice. Tips: Cutting the beef against the grain makes it more tender. First, find the direction of the grain (which way the muscle fibres are aligned), then slice across the grain rather than parallel with it.   beef   Roast beef 1 kg beef chunk 1 cup onion, roughly chopped 1 pepper, chopped 1 beef bullion 1 cup fresh mushroom (optional) 2 tbsp Worcestershire sauce 3 cloves of garlic minced 1 cup water 1/2 cup cream Salt and pepper to taste Directions: Preheat your oven to 375°F /190°C. Heat a heavy bottom pan until its smoky. Sprinkle salt and pepper on the beef. Add two tablespoons of oil to the pan and sear the meat well. It should become nice and brown on all sides. Add the sliced mushrooms (if using), pepper, garlic and the onions in the roasting pan. Place the meat on top. In one cup of hot water, melt the beef bullion and mix in the Worcestershire sauce. Pour this liquid over the meat. Cover the tray with aluminium foil and bake it for two and half hours. After one hour check if there is enough liquid left or not. If it seems dry, add a little more water and continue cooking. Take the foil off during the last 30 minutes. Now take the meat out and wrap it in the tin foil. Keep it warm. Add one cup of hot water in the roasting pan. Scrap out all the brown bits from the pan. This is what gives the best flavours. Bring it to a boil. Taste the sauce. Add a little bit of sugar if needed to balance. Just before taking it off the heat, add the cream and mix well. Slice the beef thinly and pour the sauce over it. Serve with your favourite vegetables as a side. Note: Cooking time will vary with the thickness of the beef. Beef Sheekh kabab Ingredients: 1 kg beef, thinly sliced into long strips 1 tbsp ginger paste 1 tsp garlic paste 1/2 tsp nutmeg powder 1/4 tsp mace powder 1/4 tsp roasted cumin powder 1/4 tsp coriander powder 1/4 tsp clove powder. 2 tsp poppy seed paste 3 cardamom pods, ground to a powder 1/4 tsp cinnamon powder 1 tsp red chilli powder 1/2 cup yoghurt 1/4 cup mustard oil Salt to taste Directions: Apart from the salt, mix everything with the beef and marinate for at least four hours in the fridge. You can marinate it over night. When you are ready to grill, mix the salt and thread the meat on the skewer. Grill them over charcoal until they are brown and a little charred outside. Brush with oil while grilling. Don't over cook them, as it makes the meat very dry. Serve with parata or naan.
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