We're all told not to eat too much red meat, so when you do, you should enjoy it and treat it as something special and delicious. Imagine lighting the BBQ and not having a nice juicy steak to toss on? Whenever someone graduates, gets promoted at work, comes into extra money or any special occasion; the best way to treat ourselves or others is a steak. Pull out the herbs and spices, season well, cook well and serve with some tasty sides. Open that bottle of wine or scotch. I mean you've already splurged on the meat, so why not go all out. Then, on the other hand, some cuts of beef are a bit more pedestrian, but should get the same treatment and I'll show you ways to achieve that.
I dedicate this page to beef and all those who love it. These are just a small handful of my favourites, with many more to come. Just click on the photo for the recipes!
MOROCCAN STEAK, LEMON COUSCOUS & ROASTED VEGETABLES
Adding a nice Ras-el-Hanout rub directly to the steak will send amazing smells all over your house instantly and get everyone ready to eat. Great option for a light midweek dinner or a rainy, lazy weekend when you don't want do much of anything but lounge around watching movies.
OVEN BAKED BBQ BEEF BRISKET
If you've ever had true BBQ brisket, you'll know how addictive it is, really craveable flavours. The problem is making this at home can be impossible unless you have a smoker, but I find you can sort of replicate it if you use the proper seasonings. I know this is not " authentic" BBQ, but that is not my intention, I'm only trying to satisfy a craving...enjoy!
BALSAMIC GLAZED RIBEYE STEAK
Many years ago I had an Italian cookbook and this was featured in it. It was absolute simplicity and I was a young novice home cook that I doubted it. Steak was expensive for me then and I was reluctant to "ruin" a cherished treat meal, but had to try...it was amazing!! I recommend ribeye here because it's fatty and the tangy glaze accomanies it really well.
BEEF STEW (WAT) IN ETHIOPIAN BERBERE SAUCE
I discovered this Ethiopian curry-like mix some years ago and love it. Be warned, it's spicy! But full of flavour! Use it sparingly the first few times, adding or taking until you know your personal preference. This dish is addictive and craveable. Use chicken, pork or even fish, but I like beef as it holds up to long cooking times that are essential in developing the flavour of the berbere and carrots add a nice sweetness.
ROAST BEEF WITH HONEY GLAZED CARROTS
I'd never made medium roast beef before, I was always a low and slow cooked kinda gal. Well, not this time! I might have been a bit intimidated at the start, but was determined to give it a go! It really worked! You just need to follow a few simple rules, season it really well with salt and pepper on all sides, cook it undisturbed and let it rest!
A dish which hails from Indonesia, it is absolutely delicious with a touch of heat, sweet and a dash of exotic. The sauce should be fairly dry, the beef succulent and falling apart and the the peanuts and cilantro add freshness and contrast. Give this a go if you've never tried Indonesian food...really tasty!
STEWED MOROCCAN BEEF
For whatever reason, I have always been drawn to Moroccan spices and that flavour profile. I'm French-Canadian and have no connection to that part of the world as far as I'm aware, but I just love it! Cumin, cinammon, pine nuts, couscous...all right up my alley. This is one of my favourite things to cook and eat. Slow cooked, melt in the mouth beef, serve up with fresh cilantro, toasted pita chips and tzatziki...yum!
Meatballs...what can I say? They are absolutely amazing and something any cook worth their salt should be able to master. Trust me when I say that you cannot skip soaking of the bread or the anchovy. These make the meatballs unctuous, tender and juicy. Make sure to leave the bread slices out (not in the wrapper) overnight to dry them out. Serve these up with your favourite pasta or toss them on top of creamy mashed potatoes...amazing!
KOREAN BEEF & RED PEPPER STEW
A curiosity for Korean food and complete lack of any kind of knowledge about lead me the Korean section in my local Asian supermarket. That's where I found Gochujang, a hot pepper paste that will change your life! I guarantee it! If you can't get to an Asian market, order some up here.
It has such a distinct and potent flavour that is completely addictive. It works really well with beef and red peppers. This is a good introduction to Korean food if you're not familiar.
STEAK, BLUE CHEESE & MUSHROOM PIE
Nothing is more comforting than a rich, aromatic beef stew. There is something about the combination of red wine, beef, rosemary that is absolutely craveable! If you take the time to brown the meat right, the rest just takes care of itself and you'll end up with a robust, flavourful stew....then top it with buttery puff pastry and PERFECT!
FRENCH ONION BURGER
This is some serious beef on beef action and packed with powerful umami flavour! It'll make any meat eater ecstatic to eat and reaching for napkins, as any good burger should. All the flavours of French Onion Soup with Gryere melted all over and a nice cripsed bun...the French won't know what hit 'em...serve up with some nice frites and that should keep the peace : )
PIMIENTO CHEESE BURGER
I recently made my very own pimiento cheese and immediately knew that it needed to tossed onto a burger. It works so well and you don't need anything else on the burger at all...but I do recommend these simply dressed greens to add some acidity to this rich cheese and the savoury burger. Serve them up with loads of napkins, because this will get messy!
BREAD CRUSTED STEAK WITH BEET AND PARSNIP PUREES AND PARISIAN POTATOES
In a rush one night and feeling a bit unispired with a fridge full of random vegetables and odds and ends, I came up with this and it was great, not to mention it looked like I'd deliberately put all these things together. My favourite bit would have to be the crunchy bread topping on the steak...just yummy! And I used leftover garlic bread and canned potatoes.
ITALIAN ROAST BEEF WITH TOMATO SAUCE, MASHED POTATOES AND CREAMED SPINACH
For me, beef, tomato sauce and mashed potatoes is the ultimate comfort food. This is a cold winter day dish...it takes all day to make, fills the house with delicious smells that is unmistakably beefy, and will satisfy any appetite. I tossed this one in the oven, but you could easily use your slow cooker.
BEEF TENDERLOIN WITH RED CHARD, TOMATO & FETA SALSA
Beef tenderloin is probably the best cut off of the cow. It requires no cooking time at all. Really you just need to season, cook and rest. Plus, the fact that it is quite lean with very little fat makes it a sensible choice for a light dinner while still satisfying your meat cravings. I love this recipe for it's speed and ease.
COWBOY STEAK & CHIMICHURRI
When you crave steak, nothing is better than this. A tenderloin with the bone in, that I sometimes use as a "handle" to pick up and start gnawing. When this well seasoned steak hits the grill, you salivate and foam at the mouth. I can't think of anything to go with this hunk of meat better than a herbacious and garlicky Argentinian chimichurri. Once you try this ridiculously simple steak sauce, you'll make every time you have steak. Sometimes I make steak just to have chimichurri.
BEEFY, BLUE CHEESE & MUSHROOM RAVIOLI WITH BALSAMIC CREAM
This is a really unique dish. I love how the ravioli filling both contrasts and compliments the sauce. Earthy mushrooms and spinach get along with tangy blue cheese and balsamic sauce. Some say vinegar and dairy should never mix, but you need to try this. Memorable and delicious!
SPICY & MEATY
Got leftover roast beef? Love eggs? This recipe will give new life, I promise. I love spicy food and this one delivers. The endorphins, the sweat of the brow, the runny nose...I love it all! A spicy dish lets you know you're alive, you are in the moment. You can't escape, or just eat for the sake of eating. Heat grabs your attention, doesn't give in and will not be ignored. Hungover? Sinus cold? Crank up the heat...it'll cure what ails ya!
PERFECT EYE OF ROUND ROAST
I love making roasts and when I came across this cut on special at the grocery store, I couldn't resist. Not wanting to shy away from a challenge, I began researching how to this beast. The internet seemed to be unified in this method, so I thought I'd give it a shot. You start with a screaming hot oven and then you turn it off! Sounds crazy? Well, it works, so don't be afraid!
SPICY & MEATY
Got leftover roast beef? This recipe will give it new life, I promise. I love spicy food and this one delivers. The endorphins, the sweat of the brow, the runny nose...I love it all! A spicy dish lets you know you're alive, you are in the moment you can't escape, or just eat for the sake of eating. Heat grabs your attention, doesn't give in and will not be ignored. Hungover? Sinus cold? Crank up the heat...it'll cure what ails ya!
This cottage pie is a warming dish on a cold day. I use creamed peas giving you a nice crusty top. I'd like to say that I first had this in a remote part of Britain on a blustery day, but I didn't. I wanted to make my favourite comfort food...Acadian Sheppard's Pie (Pate Chinois), but had no corn, so I used peas and it was delicious! I make these in small individual casserole dishes. Makes a great lunch, and a good use for leftover mashed potatoes.
CHILLI BENNY & GRAINY MUSTARD CREAM SAUCE
If you really want to impress someone with an unforgetable breakfast (or dinner), try this recipe. It's really easy and delicious, I promise. I'll give you one of my favourite chilli recipes. I really love the contrasts of the , crunchy english muffin, the soft basted egg with a runny yolk, the spicy chilli and the creamy sauce. You'll find that all the flavours and textures compliment each other really nicely.
SWEET & SPICY CRISPY BEEF
If you make this, you will be a superstar! Trust me, these are ridiculously addictive and yummy. Perfectly sweet, spicy, salty, cripy and chewy...what more is there to a perfect snack and better than any take-away!
SHORT RIB RAVIOLI
After making some really beatiful short ribs one night, I had some left over and could of nothing I wanted more than ravioli. It is so delicious and elegant. Chop the meat up small along with some of the roasting vegetables for a real depth of flavour. Toss with a really simple tomato sauce and top with parsley, fresh lemon zest and parmesan to add some punch and acidity.
STEAKHOUSE BENNY WITH PARSLEY HOLLANDAISE
Got a man around for breakfast? This is the best thing to whip up...he will be eating out of your hand. Make sure to season the steak well and it should ideally be cooked to medium rare.