Archive for the ‘34100 Beef Dish’ Category

02/15/2011 Salad

Tuesday, February 15th, 2011

Ingredients:

(Japanese Dressing: 2 servings)

  • 1 tsp sugar
  • 1/2 tsp sesame, roasted and ground
  • 2 tsp soy sauce
  • 1 TBS vinegar
  • 1 TBS vegetable oil

(Other ingredients)

  • BBQ Roast Beef, sliced
  • lettuce, torn with fingers
  • carrot, shredded with skin peeler
  • turnip, shredded with skin peeler
  • shredded chedder cheese
  • raisins

Procedures:

  1. Mix the seasonings for Japanese Dressing.
  2. Toss all other ingredients in the dish.
  3. Pour the dressing over.

Comments:

Reference for dressing: 和風ドレッシング、Book 35, BIBLIOGRAPHY

12/30/2010 Bellpepper Stir-Fry Chapche

Monday, February 14th, 2011

Ingredients: 4 servings

  • 80 g Dry Harusame Noodles (Japanese Starch Noodles)
  • Hot water
  • ————–
  • 100 g - 160 g beef
  • 1 TBSP soy sauce
  • 1 TBSP sake
  • 2 tsp sugar
  • 2 tsp Mirin
  • 1/2 tsp garlic powder
  • —————————–
  • 6 Asian Size Green Bell Peppers
  • 2 Asian Size Red Bell Peppers
  • —————————
  • 1 TBSP sesame oil
  • salt
  • pepper
  • ———————
  • 1 TBSP roasted sesame, ground

Procedures:

  1. Place Harusame Noodles in hot water and boil for 2 – 4 min.  Wash in cold water, drain and cut into shorter lengths.
  2. Slice beef thin and place in a clear clean plastic bag.  Add soy sauce, sake, sugar, Mirin, and garlic powder, and shake and rub.
  3. Remove the seeds and hard parts from the bell peppers and slice lengthwise into 5 – 6mm thick pieces.
  4. Heat the sesame oil in a skillet and stir fry the beef until the color changes.
  5. Add bell peppers, sprinkle salt and pepper, and  stir fry.
  6. Add Harusame Noodles, sprinkle salt and pepper, and stir fry.
  7. Place on a serving plate and sprinkle sesame.

Comments:

Based on: ピーマンの炒めチャプチェ、コウ静子、キューピー3分クッキング、2010年6月12日、http://www.ntv.co.jp/3min/recipe/print20100612.html

Korean Recipe.

12/25/2010 Roast Beef Po-Boy Sandwich

Monday, February 14th, 2011

Ingredients: 6 servings

  • 2.5 LB (1135 g)  Beef Chuck Roast
  • garlic powder
  • salt
  • black pepper
  • cayenne
  • 3 TBSP Lard (or Vegetable Oil)
  • 1 small onion, diced
  • 1 small carrot, diced
  • 1 Cup (240 cc) Beef Stock
  • 1 Cup (240 cc) Chicken Stock
  • ——————————
  • 2 TBSP Worcestershire Sauce
  • 1 TBSP Hot Sauce (or Asian Chili Garlic Sauce)
  • 1/2 tsp Thyme powder
  • 1 Bay Leaf
  • —————————————–
  • water (3 Cups, 720 cc to fill up to half line of my 5.5 QT pressure cooker: water should be added if the liquid level in the pressure cooker is less than 1/2 depth of the pan or water did not cover 3/4 of the loaf.  Consult with the instruction manual for your own pressure cooker for the safe water level.)
  • ———————————-
  • French Bread

Procedures:

  1. Cut slits on the surface of the beef, sprinkle garlic, and rub into the meat.
  2. Sprinkle a lot of salt,  pepper and cayenne pepper,  and rub into the meat.
  3. Heat the Lard (or vegetable oil) in a skillet with high heat, and brown the cut-cross section of the beef.  Then brown other surfaces also.
  4. Transfer to a pressure cooker.
  5. Keep only 1 TBSP of fat in the pan, and discard the rest.  Stir-fry onions and carrots until onions starts to brown.
  6. Place vegetables in the pressure cooker.  Add Beef and Chicken Stock and the remaining seasonings.  If necessary, add water, so that the liquid fills up to 3/4 height of the beef.
  7. Heat the pressure cooker with high heat just until the boiling point (the weight starts to jingle with steady strong movement.)
  8. Reduce the heat immediately to low (30% heat: lowest setting to sustain a quiet steady jingle) and simmer for 25 min.  Turn off the heat, with the lid still closed, (do not move the pan) and leave for 30 min or more until the pressure is completely down and the pan is cool.
  9. Remove the weight carefully, open the lid, turn the loaf, heat until full boil, reduce the heat to 10-30%, close the lid without the weight and simmer for 2 hours.
  10. Remove the loaf from the pan, remove all fatty meat, slice thin or shred with a knife and set aside.
  11. Transfer the remaining gravy in the pressure cooker to a stainless steel bowl through a strainer.  (Save good meat and vegetables from the solid remaining in the strainer for the sandwich, discard fat meat and skin.)  Refrigerate the gravy until the fat solidifies for a few hours.  (You may freeze 30 min – 1 hr and transfer to the refrigerator.)   Remove the fat as much as possible from the gravy with a spoon.
  12. Cut French Bread tp the length that you like, cut the slit lengthwise, sandwich meat and pour the warmed gravy over the bread to moisten the bread.

Comments:

Inspired by: Roast Beef Po-Boys With Debris Gravy NAwlins Style, Suzana, http://www.grouprecipes.com/38395/roast-beef-po-boys-with-debris-gravy-nawlines-style

I changed the recipe to utilize my pressure cooker to save time.  The original recipe did not instruct to remove the fat, and the gravy was mostly fat, which made us nausiated.  Thus we changed the recipe to remove the fat from the gravy as much as possible.  Normally, people want to add mayonaise, lettuce, tomato to roast beef to make deluxe sandwiches.  But my husband grew up with a simple authentic Roast Beef PoBoy Sandwich that does not add extra ingredients.  The flavor, texture, taste of the gravy resulting from above recipe is as close as it gets to the real one.  But the texture of the roast beef must be improved: it needs to be together so that it can be thinly sliced insteaf of falling apart and shredded.  Perhaps, cooking with a pressure cooker is something to do with this fault.

02/14/2011 Barbecued Beef Roast

Monday, February 14th, 2011

Ingredients: 4-5 servings

  • 1/2 tsp salt
  • 1/4 C (60 cc) sugar
  • 3/8 C (90 cc) vinegar
  • 2 C (480 cc) water
  • ————————–
  • about 2.5 LB beef roast
  • Butcher’s Twine
  • ——————-
  • 1.5 C berbecue sauce
  • some green onions cut (or 1/2 onion, sliced)
  • ———————–

Procedures:

  1. In a 5.5 QT pressure cooker pan, boil first 4 ingredients.
  2. In the mean time, tie the beef roast with butcher’s twine.
  3. Place the beef roast in the pan and cook all surfaces of the beef by quickly rotating.  (Don’t burn yourself.)
  4. Close the lid of the pressure cooker and place the weight.  Raise the pressure with high heat, and reduce the heat to 30-40% immediately after the weight starts gingling.  Cook for 10 min.
  5. Turn off the heat.  Leav it for a while until the pressure is down.
  6. Transfer the pan carefully to the sink.  Pour the thin string of water from the faucet to slowly cool and reduce the pressure.  Remove the weight carefully when the pressure is completele none.  Open the lid.
  7. Discard all juice and fat.  Wash the beef and drain. 
  8. Place the loast over the metal rack in the Pyrex 8″ square baking dish.  Pour the barbecue sauce over the loaf and coat the all surfaces of loaf with sauce, using a brush.  Top with green onions.
  9. Bake at 300F for 1.5 hours.  Turn off the heat and cook for a few hours with the residual heat.

Comment:

Referrance: Barbecued Beef Roast, Mary Stewart Hammer, Book 36, Bibliography

I modified the procedures to fit my need. 

According to Hammer, boiling the meat in the vinegar-sugar tenderizes and flavors as well as eliminates the fat.

02/03/2011 Potato Croquettes

Thursday, February 3rd, 2011

Ingredients: 8 pieces

  • 400 g (about 2 pieces) potato
  • 1/2 piece onion
  • 150 g roast beef
  • vegetable oil
  • 2 tsp sugar
  • 2 tsp soy sauce
  • salt
  • pepper
  • ground red  pepper
  • MSG (optional)
  • ——————-
  • all purpose flour
  • egg (This time, I used only egg whites.)
  • Panko Bread Crumbs
  • vegetable oil

Procedures:

  1. Poke the potato through skin with a folk.  Wrap with wet paper towel, MW until cooked.  Peel the skinn off.  Place it in a FP (or Hand Blender Chopper) to mash the potatoes.  Transfer to another bowl.
  2. Use a FP (or chopper) to mince onions.  Transfer to another bowl.
  3. Use a FP (or chopper) to mince Roast Beef.
  4. In a skillet, heat oil, stir-fry onion until soft, add beef and stir fry until everything is well cooked and dry.
  5. Add sugar and soy sauce, mix.
  6. Add potatoes and mix.
  7. Season with salt, pepper, red pepper, and MSG.
  8. Shape potato mix into 8 flat oval disks.
  9. Coat each piece with flour, then egg, then Panko in this order.
  10. Deep fry each with about 180C (350F) vegetable oil.

Comments:

Adapted from: 定番ポテトコロッケ、http://www.e-gohan.com/recipe/867.html

Substituted beef with roast beef, add red pepper, increased sugar and soy sauce. 

There are too much meat in these croquettes.

02/02/2011 Beef Soup

Wednesday, February 2nd, 2011

Ingredients:

  • water
  • carrots, chopped very small with FP or hand blender (chopper).
  • onion, sliced and cut
  • roast beef, sliced and cut small
  • green onions, chopped
  • frozen corns
  • ———————
  • Beef Bouillon Cube
  • saltine crackers

Procedures:

  1. In a Pyrex bowl, mix first 6 ingredients.  MW until cooked.  Skim off fat.
  2. Add Beef Bouillon and MW until it dissolves.
  3. Serve with Saltine Crackers.

01/31/2011 Roast Beef, Potato, and Shungiku

Monday, January 31st, 2011

Ingredients:

  • onions, cut small
  • carrots, cut small
  • potato, peel skin, cut thin in bite sizes
  • roast beef, sliced thin
  • soy sauce
  • sugar
  • Dashi no moto
  • sake
  • ginger powder
  • ————————–
  • Shungiku, MWP, cut into 3 cm length
  • —————————–
  • sesame oil
  • ground red pepper

Procedures:

  1. Place onions, carrots, potato, roast beef, soy sauce, sugar, Dashi no moto, sake, ginger powder in a 2 QT casserole dish, MW (1.6 kw) covered, for 10 min, while stopping, stirring, adjusting the amount of seasonings during heating process.
  2. Add Shungiku and stir.  MW 4 more minutes.
  3. Add sesame oil and ground red pepper and stir.

01/26/2011 Pot Roast Beef

Wednesday, January 26th, 2011

Ingredients:

  • Canadian Steak Seasoning
  • 1155 g (about 2.5 LB) Beef Roast, tied with Butcher’s Twine
  • vegetable oil
  • 1200 cc water
  • water
  • tomato bouillon with chicken flavor powder

Procedures:

  1. Coat meat with Canadian Steak Seasoning, rubbing against the surfaces.
  2. Tie the meat with Butcher’s Twine.
  3. In a 5.5 QT pressure cooker, heat the oil, brown all surfaces of Beef.
  4. Add 1200 cc water.  (Make sure the water level does not exceed maximum safe capacity of the pressure cooker.)
  5. Close the lid, heat the pressure cooker until the weight starts jingling.  Reduce to the low heat, and cook for 10 min.  Turn off the heat and wait until the pressure goes down.
  6. Open the lid when it is safe to open.  Remove the meat, wash the meat, discard all liquid and fat.  ( I do it to disacard toxic things that are dissolved in the initial stock.)
  7. Clean the pressure cooker, or use another pan to cook the beef again.  Place the meat in the pan, fill with water to the 3/4 depth of the meat.  Let it boil, reduce to the low heat,  add a little bouillon powder, close the lid and simmer for at least 1 hour and 20 min.
  8. Remove the meat from the pan, remove the twines, slice it before serving. 
  9. The stock left in the pan should be transferred to some storage container and refrigerated.  Next day, remove the fat from the stock and use it for other recipes.

Comments:

Inspired by: 煮込み風ローストビーフ、Book29,BIBLIOGRAPHY

I changed the original recipe completely.

01/26/2011 Roast Beef Toast

Wednesday, January 26th, 2011

Ingredients:

Procedures:

  1. Toast bread.
  2. Mix roast beef and BBQ sauce.
  3. Toss the meat over bread.

01/23/2011 Lasagna

Sunday, January 23rd, 2011

Ingredients: 6 servings (11″x7″x1″ baking dish)

  • 6 lasagna noodles (136 g)
  • boiled water
  • ————————
  • 1/2 LB (226.8 g) ground beef
  • some water
  • 24 oz (680.4 g) Prego Spaghetti Sauce (Any bottled/canned/homemade spaghetti sauce will do.)
  • ———————
  • 372 g ricotta cheese
  • 126 g shredded mozzarella cheese
  • 1 egg
  • ————————–
  • 27 g parmesan cheese, powder

Procedures:

  1. Cook Lasagna in boiled water for 12 min, leave the noodles in the hot water until soft enough.
  2. Heat the skillet, brown the ground beef, pour enough water and boil to get rid of foul meatiness and excess fat.  Drain and rinse through a strainer.
  3. Mix beef and Prego Spaghetti Sauce in a large bowl.
  4. In another medium bowl, mix ricota, mozzarella, and an egg.
  5. In a baking dish,  layer 1 Cup (240 cc) Prego Meat Sauce mixture, then 2 noodles (cut off the extended noodles with scissors and place the cut pieces on top of the exisitng noodles), then half of cheese mixture.
  6. Repeat step 5: Prego layer->2 noodles->the remaining cheese mixture.
  7. Layer 2 noodles->Prego layer to finish.
  8. Bake at 400F for 30 min.  Turn off the heat.  Let stand 10 min.
  9. Cut into 6 pieces, transfer to the serving dish, sprinkle with parmesan cheese. 

Comments:

Adapted from: Classic Lasagna, Sunday Newspaper Advertisement Brochure for Prego 100% Natural Spaghetti Sauce, Traditional.