Meat Recipes

Veal Shawarma

Ingredients:

  • 500g Ribs, Chuck or Braising Steak
  • Salt, Pepper, Sweet Paprika
  • 3 Garlic Cloves
  • 1 finely chopped Onion
  • Olive Oil

Preparation Method:

  • Cut the meat into small, thin slices
  • Mix the salt, pepper and paprika with 3-4 tablespoons of olive oil, and marinade the meat in the mixture for 30 minutes.
  • Sauté the chopped onions and then add the meat and the crushed garlic.
  • Stir-fry the mixture for another 6 minutes on a low heat while stirring continuously.

 


Shawarma with Spicy Tomato Salsa

Ingredients:

  • 500 g Ribs, Chuck or Braising Steak
  • Salt, Pepper, Sweet Paprika
  • 3 Garlic Cloves
  • 1 finely chopped Onion
  • Olive Oil
  • Rye
  • 1 tablespoon Tomato Paste
  • 300 g chopped Tomatoes
  • 1 chopped stalk of Celery
  • Half a teaspoon of chopped Chilli

Preparation Method:

  • Cut the meat into small, thin slices.
  • Sauté the chopped onion and celery in olive oil until golden.
  • Add the meat and the garlic and fry for 5 minutes while stirring continuously.
  • Add the salt, pepper, paprika, rye and tomato paste and up to one and a half glasses of water as needed.
  • Leave to simmer on a low heat for 30 minutes or until the sauce thickens.

Aged Beef Strips in Button-Mushroom Sauce with Pasta (serves 6-8)

Ingredients:

  • Half a cup of Olive Oil
  • 2 kg Flank Steak cut into strips
  • 1 chopped Onion
  • 1 punnet chopped Button Mushrooms
  • 2 cups Mushroom Stock
  • ½ kg Pasta, cooked al-dente
  • ½ cup chopped Parsley
  • Salt and Pepper to taste

Preparation Method:

  • Heat the olive oil in a pan. Add the strips of flank steak and toss until slightly browned
  • Add the onions and mushrooms and steam them in the meat juices
  • Add the mushroom stock, bring to the boil and cook on a low heat for a few minutes
  • Add the cooked pasta to the pot and stir. Sprinkle on the chopped parsley and serve

Beef Goulash (serves 5)

Ingredients:

  • 1kg diced Ribs, Shin or Shank Steak
  • 2 diced Carrots
  • 3 tablespoons Oil
  • 3 chopped Garlic Cloves
  • 1 tablespoon Flour
  • 1 cup Beef Stock
  • 2 tablespoons chopped Parsley
  • 1 tablespoon Thyme
  • Salt and Black Pepper to taste
  • ½ cup Sweet Marsala Wine

Preparation Method:

  • Mix the salt, pepper and parsley together and rub on the meat
  • Heat the oil in a pan and fry the onions and garlic
  • Add the beef pieces and brown on all sides
  • Add diced potatoes
  • Add the flour, carrots, beef stock and Marsala wine and bring to a boil.
  • Cook on a low heat for two hours and serve.

Veal Stroganoff (Family Recipe)

Ingredients:

  • 1kg Brisket
  • 1 finely chopped Onion
  • 1 diced Carrot
  • 2 Garlic Cloves
  • ¼ teaspoon Turmeric
  • 1 tablespoon Marjoram
  • Salt and Pepper to taste
  • 1½ cups Water

Preparation Method:

  • Cut the brisket into small strips, add the onion, garlic, soy sauce, seasoning and herbs. Add the diced carrots and the water. Cook on a low heat for at least an hour.

Beef Brisket in Peppers and Tomatoes

Ingredients:

  • 1kg Beef Brisket
  • 2-3 Tomatoes
  • 2-3 Bell Peppers
  • 2 Chilli Peppers (can be omitted)
  • 3 Garlic Cloves
  • ¼ cup chopped Parsley
  • ¼ cup Oil
  • ¼ teaspoon Turmeric
  • 1 cup Water
  • ½ teaspoon Black Pepper
  • ½ teaspoon Hot Paprika
  • Salt to taste

Preparation Method:

  • Dice the peppers and fry in a pan with a small amount of oil
  • Add the diced tomatoes, chopped chilli (if using), the crushed garlic and all the other seasoning and herbs
  • Simmer on a low heat for 10 minutes
  • In a separate pan roast the brisket on both sides until caramelised
  • Add to the beef the tomato and pepper sauce that you prepared earlier
  • Add the water and then season as required
  • Cook on a low heat for 45 minutes

Skewers for the Barbecue

Ingredients:

  • 3-4 Onions
  • 3-4 firm Tomatoes
  • ¼ cup Oil
  • 1 teaspoon Black Pepper
  • 1 tablespoon Basil
  • 1 teaspoon Salt

Preparation Method:

  • Use strips of Entrecôte
  • Marinade the beef in the oil and spice mixture
  • Cut the onions and tomatoes into cubes
  • Arrange on skewers – beef, onion, beef, tomato, beef and so on
  • Grill in the oven or on a barbecue (you can also fry in a pan without skewers)

Roast Beef

  • 1 ½ kg Sirloin
  • Mix a handful of Parsley, 2 crushed Garlic cloves, a tablespoon of Olive Oil, 2 tablespoons of Dijon Mustard, a handful of chopped Mint and Salt and Pepper to taste
  • Preheat the oven to 220° Cover the meat in the marinade and roast the beef for about 7 minutes, or until the meat is nicely browned
  • Lower the oven’s temperature to 170° C and roast for another 12 minutes
  • Remove from the oven and allow the beef to cool

Wine Sauce

  • Soften 2 chopped shallots and one and a half tablespoons of white caster sugar in a little oil in a pan
  • Add ½ cup of wine and ½ cup of sweet Marsala wine, a teaspoon of salt and a sprinkling of chilli flakes
  • Reduce the mixture to half its volume and add ¼ cup of beef stock
  • Reduce again for approximately half an hour on a low heat

Homemade Kebab

Ingredients:

  • 1kg mince – half Boneless Rib meat, half Neck Fillet
  • 1 chopped Onion
  • ½ cup chopped Parsley
  • 1 tablespoon Cumin
  • 1 tablespoon crushed Garlic
  • Salt and Pepper to taste
  • 100g lamb fat
  • 1 teaspoon Baking Soda mixed with ½ cup Sparkling Water

Preparation Method:

Mix all the ingredients together to form a uniform mixture and leave in the fridge for two hours. Form kebab patties and return to the fridge for half an hour and grill.

Hamburger

Ingredients:

  • 500g Minced Ribeye
  • 500g Minced Chuck Steak
  • 1 fried chopped Onion
  • Salt and Pepper to taste
  • 1 teaspoon Paprika

Preparation Method:

  • Mix all the ingredients together, leave in the fridge and form patties

Aged Beef Shoulder in Red Wine sauce (serves 6-8)

Ingredients:

  • 2kg Beef Shoulder (fresh or frozen)
  • 3 tablespoons Grill Seasoning
  • ½ cup Olive Oil
  • 2 cubed Onions
  • 2 diced Carrots
  • 1 diced Celery Stalk
  • 2 cups Dry Red Wine
  • 2 cups Beef Stock
  • Rosemary, Thyme, Black Peppercorns
  • 1 bag frozen Green Beans

Preparation Method:

  • If the frozen variety, defrost the beef overnight. Remove all packaging and bring to room temperature.
  • Sprinkle the grill seasoning over the beef, then pour a little olive oil on it and rub it in.
  • Heat the remaining olive oil in a pan in the oven on a high heat
  • Place the onions, carrots and celery in the pan and lay the meat on top
  • Brown the beef in the oven for 20 minutes, turning it after 10 minutes
  • Add the beef stock, red wine, seasoning and green beans to the pan and roast on a medium heat for an hour to an hour and a half
  • Rest the meat for ten minutes before slicing
  • Serve with the sauce from the roasting pan.

Entrecote Strips

Ingredients:

  • 3 medium sized Sweet Potatoes, cubed
  • 2 Onions, quartered
  • Tablespoon Dried Oregano
  • Olive Oil
  • Salt and Pepper to taste

Preparation Method:

  • Mix the sweet potatoes, onions, seasoning and oil and roast in the oven at 180° C for 20 minutes
  • Fry 500 g Entrecote strips in a frying pan for two minutes on each side
  • Sprinkle salt to taste over the beef and add to the sweet potatoes in the oven for eight minutes

Chimichuri

Ingredients:

  • Bunch of chopped Parsley
  • 1 cup Vinegar
  • ½ cup Oil
  • 1 teaspoon Salt
  • 1 tablespoon Paprika
  • 1½ tablespoons Dried Oregano
  • 1 chopped Garlic Clove
  • Pinch Dried Chilli

Preparation Method:

Mix all the ingredients. Suitable as a marinade, a roasting glaze or an accompaniment

Liver

Preparation Method:

Heat a little oil in a frying pan and fry ½ a chopped onion, 1 crushed clove of garlic and a tablespoon of chopped fresh oregano. Add the liver and fry for 3 minutes on both sides. Add 2 tablespoons of red wine and 1 tablespoon of reduced balsamic vinegar. Cook for another 2-3 minutes and serve