Beef Recipes
Our most comforting and mouthwatering beef recipes that are absolutely worth making.
15 Pins
·9mo
BEEF SHORT RIB PIE WITH MIELIE BREAD TOPPING
3hr 50min · 6 servings A pull-apart tender beef filling topped with a delicious mielie bread (corn bread), perfect for mopping up that delicious sauce. Stew • oil • 1.5 kg beef short rib • salt and pepper • 200 g bacon bits • 1 large onion, chopped • 2 large carrots, chopped • 2 stalks celery, chopped • 2 leeks, chopped • 3 garlic cloves, chopped • 50 g tomato paste • 4 sprigs of rosemary, chopped • 1 Tbsp (15 ml) dried thyme • 1 C (250 ml) red wine • 2 x 400 g tins of chopped & peeled tomatoes • 200 g Portabellini mushrooms, halved • 3 C (750 ml) beef stock Mielie Bread • 1 C (250 ml) cake flour • ½ C (125 ml) fine polenta • ½ C (125 ml) tinned whole kernel sweet corn • 100 g grated cheddar cheese • 1 Tbsp (15 ml) sugar • 2 tsp (10 ml) baking powder • 1 tsp (5 ml
CHINESE 5-SPICE BEEF BURGER WITH ROASTED GARLIC-MISO MAYO
1hr · 4 servings The warm, spicy tones of Chinese 5-Spice come through in this Asian-inspired burger with a creamy roasted garlic & miso mayo. Garlic Miso Mayo • 1 head of garlic • olive oil • salt and pepper • 1 C (250 ml) mayonnaise • 1 Tbsp (15 ml) miso paste • a squeeze of lemon juice • salt and pepper Burgers • 800 g good quality ground beef, refrigerated (ask your butcher for an 80/20 blend of meat to fat ratio) • 1 box Cape Herb & Spice Chinese 5-Spice • oil for frying • 4 sesame seed rolls, buttered Coleslaw • 150 g rainbow slaw (a mix of red and green shredded cabbage, grated carrot and coriander) • 2 Tbsp (30 ml) prepared garlic miso mayo • a squeeze of lemon juice • salt and pepper • rocket or baby spinach • small handful of fresh coriander
CRYING TIGER STEAK WITH NAHM JIM JAEW SAUCE & PICKLED CUCUMBER
40min · 6 servings If you haven’t made Crying Tiger Steak, this is your sign. Thai-inspired juicy ribeye with Nahm Jim Jaew - a tangy, spicy and umami-packed sauce) and piquant pickled cucumber - trust us when we say that everyone will be salivating. Steak: • 2 Tbsp (30 ml) oyster sauce • 1 ½ Tbsp (22,5 ml) fish sauce • 1 Tbsp (15 ml) Soy sauce • 1 ½ Tbsp (22,5 ml) minced garlic • 1 tsp (5 ml) ground white pepper • 2 Tbsp (30 ml) sugar • 500 g beef ribeye steak Nahm Jim Jaew Dipping Sauce: • 2 Tbsp (30 ml) fish sauce • 2 ½ Tbsp (37,5 ml) lime juice • 1 ½ Tbsp (22,5 ml) sugar • 1 Tbsp (15 ml) red chilli flakes • 1 Tbsp (15 ml) rice flour, lightly toasted in a dry frying pan • 1 spring onion, finely chopped • 2 shallots, finely chopped • 2 Tbsp (30 ml) fresh coriander, fi
SIRLOIN STEAK WITH 15-HOUR POTATOES
26min · 6 servings Melt-in-the-mouth Wagyu sirloin steak topped with a flavourful sundried tomato drizzle. Crispy duck-fat potatoes are the ideal accompaniment. 15-Hour Potatoes • 8 large potatoes • ¼ C (60 ml) melted duck fat • sea salt • a mandoline slicer • baking paper • a loaf tin Smoky Sundried Tomato Drizzle • 60 g sundried tomato in oi • 1 tsp (5 ml) smoked paprika • ¼ C (60 ml) extra virgin olive oil • salt and pepper Wagyu Sirloin Steak • olive oil • 350 g Wagyu Sirloin Steak • sea salt
NEW YORK STRIP STEAK WITH BLUE CHEESE BACON CRUMBLE & PANKO ONION RINGS
1hr · 2 servings Deliciously tender NY Strip steak, paired with crunchy panko-crusted onion rings, crispy bacon & creamy blue cheese. Inspired by Oceania Cruise's Polo Grill Restaurant – The Finest Cuisine at SeaⓇ Toppings • 200 g streaky bacon • 100 g blue cheese, crumbled • 1 Tbsp (15 ml) chopped chives Panko Crumbed Onion Rings • 2 large onions, sliced into rounds • 2 C (500 ml) cake flour, seasoned • 2 eggs, whisked • Panko bread crumbs • enough oil for shallow frying • sea salt NY Strip Steak • sea salt • olive oil • 2 x 300 g New York strip steak (sirloin), pat dry with paper towel • a large knob of butter • 2 garlic cloves, smashed • a digital thermometer
WAGYU FLAT IRON PREGO STEAK ROLL
45min · 6 servings This Portuguese classic gets a revamp with perfectly cooked and juicy Wagyu steak. Prego Sauce • 4 garlic cloves, finely chopped • 2 Tbsp (30 ml) harissa paste • 1 C (250 ml) tomato passata • ⅓ C (80 ml) sunflower oil • ½ C (125 ml) white wine • 1 tsp (5 ml) sugar • 1 tsp (5 ml) dried thyme • zest of juice of 1 small lemon • sea salt and freshly ground black pepper Steak & Rolls • a small knob of butter • 500 g Wagyu Flat Iron Steak • 6 Portugese rolls, sliced and buttered • small bag of wild rocket
BBQ BEEF & BACON SLOPPY JOES
50min · 6 servings Nothing says the great outdoors like a deliciously messy Sloppy Joe enjoyed around a fire. Mince Filling • olive oil • 200 g diced bacon • 1 large onion, chopped • 1 small red pepper, deseeded and chopped • 1 small yellow pepper, deseeded and chopped • 1 small green pepper, deseeded and chopped • 2 garlic cloves, chopped • 1 Tbsp (15 ml) your favourite braai spice • 500 g beef mince • 330 ml beer • ½ C (125 ml) tomato sauce • ½ C (125 ml) your favourite BBQ sauce • ¼ C (60 ml) Worcestershire sauce • 1-2 Tbsp (15-30 ml) chilli sauce • 1 Tbsp (15 ml) sugar • juice of 1 small lemon • salt and pepper Slaw, Rolls & Chips • 2 baby green cabbages, finely sliced • 2 spring onions, sliced • 2-3 Tbsp (30-45 ml) mayonnaise • zest and juice of 1 small lemon
BEEF CARPACCIO CANAPÉS WITH HORSERADISH CREAM
10min · 30 servings These canapés are deceptively simple to make but look fabulous on a party table. Your guests will love them with a glass of Graham Beck Pinot Noir Rosé. Beef Carpaccio • 1.5 kg beef fillet • Maldon salt Brioche Toasts • 1 loaf of brioche, sliced into about 1,5 cm slices • a 5 cm diameter round cookie cutter • plastic wrap • a rolling pin Horseradish Cream • ⅓ C (80 ml) creamed horseradish • ⅓ C (80 ml) crème fraîche • zest and juice of 1 small lemon • 1 Tbsp (15 ml) finely chopped chives • salt and pepper Garnishes • edible summer flowers • micro herbs • 50 g baby capers
FESTIVE WAGYU BRUSCHETTA
26min · 8 servings Toasted baguette slices topped with a whipped blue & cream cheese base, slivers of Wagyu Denver Steak and marinated chopped baby tomatoes. A delicious party canapé. Whipped Blue Cheese • 250 g cream cheese, room temperature • 100 g blue cheese • a squeeze of lemon juice • salt and pepper Bruschetta • 1 baguette, sliced into 2 cm slices • ½ C (125 ml) extra virgin olive oil • 2 garlic cloves, finely chopped • salt and pepper Marinated Tomatoes • 200 g baby tomatoes, finely chopped • 2 Tbsp (30 ml) chopped chives • remaining oil and garlic from the bruschetta • salt and pepper Steak • olive oil • 2 x 200 g Wagyu Denver Steaks • sea salt To Serve • 4-5 chives, finely chopped • microgreens (optional)
VETKOEK STEAK SLIDERS WITH HORSERADISH MAYO
50min · 6 servings Just as the name implies, a vetkoek (fat cake) is the last thing you’d ever expect to find on any sort of diet plan. It’s basically fried bread dough and it’s delicious whether sweet or savoury. The Mayo • 2 egg yolks • 1 Tbsp (15 ml) Dijon mustard • 1 C (250 ml) canola oil • squeeze of lemon juice • 1 Tbsp (15 ml) creamed horseradish • salt and pepper The Vetkoek • 2 C (140 g) cake flour • 2 Tbsp (30 ml) sugar • 2 tsp (10 ml) baking powder • 2 Tbsp (30 ml) dried thyme • 1 tsp (5 ml) salt • 2 large eggs • 1 C (250 ml) boiling water • 3 C (750 ml) canola oil for frying The Steak • 1.5 kg picanha steak, or your favourite cut • salt and pepper or your favourite braai spice • canola oil To Serve • wild rocket • Parmesan, shaved
T-BONE WITH GREEN PERI-PERI SAUCE
50min · 6 servings Treat your taste buds to this flavour bomb – T-bone steak, charred to perfection on the Chad-O-Chef Qube Braai, drizzled with a delectable green peri-peri sauce. Green Peri Peri Sauce • ⅓ C (80 ml) olive oil • 1 green pepper, chopped • 1 small onion, chopped • 8 garlic cloves, chopped • 15 small green chillies • ⅓ C (80 ml) white vinegar • ½ tsp (2.5 ml) chilli powder • zest and juice of 1 lemon • 1 tsp (5 ml) salt • 20 g fresh mint, leaves picked Steak • 1.2 kg T-bone steak • olive oil • 1 tsp (5 ml) salt • 1 tsp (5 ml) pepper
