Braised Beef cheeks in Verjuice and Mustard Marinade - Maggie Beer recipe

1. 
   The other day I saw beef cheeks in Aldi, and remembered eating them as child. I never prepared them before, but realised they need to be slow cooked, as the muscles are very tough. I have searched the internet and decided to cook them Maggie Beer way. 
   It was delicious!
   
   Ingredients:
2. 1oo ml Olive oil
3. 4 shallots, chopped
4. 2 carrots, chopped
5. 2 celery stalks, chopped
6. 4 beef cheeks
7. 2 cups veal or beef stock
8. salt and black pepper to taste
9. 
   -Marinade
10. 2 tsp fennel seeds
11. 1 tbs brown sugar
12. 15 g fresh ginger, grated
13. 3 tbs dijon mustard
14. 1/2 cup verjuice (or white wine)
15. 
    Method:
    
    
    

    1. Preheat oven to 160*C.

       
       

       Place a medium size heavy cast iron pot over a medium to high heat, add 50 millilitres of Extra Virgin Olive Oil and sauté the shallots, carrot and celery until golden brown, remove from the pot and set aside. Season the beef cheeks with sea salt and seal with the remaining 50 millilitres of Extra Virgin Olive Oil.

       
       

       In a separate pan reduce the stock by half until you have approximately 250 millilitres. Return the vegetables with the beef cheeks, then pour over the stock with ½ cup of the marinade, and place in the preheated oven to cook gently for 2 – 2 ½ hours (or longer), or until the cheeks are meltingly tender but still holding their shape.

       Serve with juices and bitter greens and waxy potatoes, rice or polenta.

       
       

       
       

       
       

       

Govedji Obrazi

Neki dan sam ugledala govedje obraze u Aldiju, i sjetila se da sam ih zadnji put jela u djetinjstvu. Nisam ih nikada prije pripremala, ali znam da je meso jako zilavo i da je neophodno dugo ih kuhati na slaboj vatri. Malo sam istrazila internet i odlucila se za recept Maggie Beer (Australijska 'chefica')..Bilo je odlicno!

Potrebno:

1 dl maslinovog ulja

4 manja crvena luka, sjeckana krupno

2 mrkve, sjecene

2 prutica celera, sjecenog

4 govedja obraza

2 solje teleceg ili govedjeg temeljca

so i biber prema ukusu

Marinada-

2 k (ko)morač sjemena (fennel)

1 K braon secera

15 gr svjezeg djumbira, rendanog

3 K senfa (Francuski)

1/2 solje bijelog vina (ili 'verjuice' - sok grozdja koje nije alkoholiziralo)

Nacin:

Ukljucite rernu na 160*C.

Zagrijte tavu sa teskim dnom, dodajte 50 ml ulja i prodinstajte luk, mrkvu i celer. Izvadite i stavite po strani. Zacinite govedje obraze i na preostalom ulju proprzite.

U drugoj posudi zagrijte temeljac i kuhajte dok 1/2 ne ispari. Vratite povrce u posudu sa obrazima, prelijte temeljcem, dodajte 1/2 solje marinade, pokrijte i smjestite u rernu. Pecite oko 2-2 1/2 sata (ili duze), tj dok meso ne omeksa ali da zadrzi svoj oblik.

Servirajte sa zelenom salatom i krompirom, rizom ili palentom.

Beef Buffad

It is cold and rainy outside...And the best way to warm up,  is to make a slow-cooked, hearty meal.
I love Indian curries, especially in winter time.

Ingredients:
2-3 tbs oil
2 onions, sliced
2 garlic cloves, chopped
2-3  red chillies, chopped (large, mild-ones)
3,5 cm ginger, grated
750-800 g chuck steak, cubed
1/2 tsp chilli powder (optional)
1 tsp turmeric
1/2 tsp pepper
1 tsp cumin seeds, powder
1 tbs coriander seeds, powder
1/2 tsp cinnamon
1/4 tsp ground cloves
1 1/2 cup coconut milk
salt to taste
1/4 cup vinegar
Method:
Heat oil, sautee onion, add garlic, chilli, ginger and meat. Brown them a bit, then add all aromatics, mix and cover with coconut milk. Cover and cook for 1 1/2 hours. Season with salt, add vinegar and cook for another 1/2 hour. Serve with rice.


Indijski Govedji Gulash (Buffad)

Vani je hladno i kisa pada uporno...Da bi se zagrijali, najbolje je konzumirati nesto toplo, zasitno i sto se dugo krckalo. Obozavam Indijske obroke (karije) u zimskom periodu!

Potrebno:
2-3 K ulja
2 crvena luka, sjeckana
2 cena bijelog luka, isjeckana
2-3 crvene papricice, blago ljute
3,5 cm djumbira, rendanog
750-800 gr govedine (od vrata, za kuhanje)
1/2 k praha ljute papricice (po zelji)
1 k turmerika
1/2 k bibera
1 k kima u prahu
1 K korijandera u prahu
1/2 k cimeta
1/4 k karanfilica
1 1/2 solja kokosovog mlijeka
so po ukusu
1/4 solje sirceta / octa
Nacin:
Zagrijati ulje, proprziti luk, dodati, bijeli luk, djumbir, papricicu i meso. Propirjati, zatim dodati aromaticne zacine, promijesati i zaliti kokosovim mlijekom. Pokriti i krckati 1 1/2 sat. Provjeriti ukus, naliti sirce i kuhati jos pola sata. Servirati s rizom.

Slow Cooked Chilli Beef Topped with Herb Scones

This is a lovely, country style, slow cooked dish, that I love cooking during winter time. It is summer time in Australia, but it's raining and is relatively 'cold' outside, around 22*C. I live in Sydney for 18 years, and this is first summer that temperatures didn't reach/pass 40*C; That's way I decided to cook this winter meal in the middle of summer.

Ingredients:
1 kg gravy beef (or chuck)
2 tbs olive oil
2 onions, chopped
2-3 garlic cloves, chopped
2 tsp cumin, ground
1 tsp paprika
1/2 -1 tsp chilli powder
1 cinnamon stick
800 g can diced tomatoes
1 cup beef stock
salt, pepper to taste
Scones-
1 cup flour
1/4 tsp salt
25 g butter
1 tbs chives, fresh, chopped
1 tsp thyme, chopped
1/4 cup milk
Egg white for brushing and sesame seed for sprinkling (optional)
Method:
Preheat oven to 170*C.
Heat oil in a saucepan (that can be covered and used in oven too), saute onion and garlic. Cut meat into large chunks; add it to pan and cook stirring for 5-6 minutes. Sprinkle cumin and paprika, add other spices; mix well. Pour beef stock, add tomatoes. Cover the pan and place it in the oven. Cook for 2 hours.
Meanwhile make scones-
Rub flour and butter with your fingers, add salt and herbs. Mix well then pour milk; mix dough with a spreading knife, until just combined. Dust bench with flour, place dough on top and roll to 1 cm thickness. Cut scones out (4-5 cm diameter), brush with beaten egg white and sprinkle with sesame seeds.
Finish-
Remove pan from oven, take meat out and shred it with fork. Return it back to sauce, place scones on top and bake (uncovered) for another 20-25 min.



Čili Govedina sa Pogačicama na vrhu

Ovaj recept je 'seljačkog' stila i obično se priprema zimi, jer se dugo krčka. U Australiji je sada ljeto, ali cijelo vrijeme kiša pada. 'Hladno' je - oko 22*C, što ja za mojih 18 godina provedenih ovdje još nisam zapamtila. Obično su ljeta jako vruća sa mnogo dana preko 40*C. Iz tog razloga sam odlučila pripremiti ovo zimsko jelo.

Potrebno:
1 kg govedjeg mesa za raskuhavanje (misici ili od vrata)
2 K maslinovog ulja
2 crvena luka, isjeckana
2-3 cena bijelog luka, isjeckana
2 k kima u prahu
1 k paprike crvene, prah
1/2 - 1 k cili praha (ljuta paprika)
1 stapic cimeta
800 gr (konzerva) paradjza sjecenog
1 solja govedje supe / bujona
so i biber po ukusu
Pogacice-
1 solja brasna (solja = 2,5 dl)
1/4 k soli
25 gr maslaca
1 K vlasca, sjeckanog
1 k timijana / majcine dusice
1/4 solje mlijeka
Bjelance za premazati i sezam za posuti (po zelji)
Nacin:
Ukljucite rernu na 170*C.
Zagrijte ulje u šerpi (koja ima poklopac i može u rernu), proprzite luk. Ubacite meso koje ste isjekli na vece komade, dinstajte 5-6 min. Dodajte zacine, promjesajte pa ubacite bujon i paradajz. Poklopite serpu i stavite je u rernu. Krčkajte 2 sata.
Napravite pogacice-
Izmrvite brasno i maslac prstima, ubacite so i zacinsko bilje. Promijesajte, zalijte mlijekom i nozem (za mazanje) umijesite tijesto; nemojte ga preraditi. Pospite brasno po radnoj povrsini, razvaljajte tijesto na 1 cm debljinu, izrezite pogacice (casom 4-5 cm promjera), premazite ih bjelancem i pospite seamovim sjemenom.
Za zavrsetak-
Izvadite serpu iz rerne, povadite meso, iskidajte ga viljuskom na 'rezance'. Vratite meso u serpu, postavite pogacice po vrhu i smjestite u rernu (ne poklopljeno) na jos 20-25 minuta.

Slow Cooked Moroccan Beef Ribs

Use Tagine if you have it, or any cooking pan with a lid.

Ingredients:
1 kg beef ribs (short cut)
1/2 cup flour
2-3 tbs oil
2 med onions, chopped
2 garlic cloves, crushed
1/2 tbs paprika
2-3 tbs Moroccan Spice mix *
2 carrots, sliced into rings
2 red capsicums, cut into wedges
1/2 cup almonds, processed (or almond meal)
1/2 cup dried fruit, your choice (apricots, sultanas, prunes)
3 cups beef stock
* Moroccan Spice mix - (If you can't buy prepared)
5 teaspoons ground nutmeg
5 teaspoons ground cumin
5 teaspoons ground coriander
2 1/2 teaspoons allspice
2 1/2 teaspoons ground ginger
1 1/4 teaspoons cayenne pepper
1 1/4 teaspoons cinnamon
Method:
Heat oil in a large pan, fry onions until golden. Put beef ribs with flour in a strong plastic bag and shake it until meat coated. Place ribs in pan with onions; saute. Add spices and vegetables; stir fry for 5 minutes, then add beef stock. Bring to boil and cook slowly for 2-3 hours. 10 minutes before switching off add almonds and fruit; check spices. Serve with cous-cous (cook according to package instruction) and salad.

Govedja rebra sa kuskusom na Marokanski nacin

Potrebno:
1 kg govedjih rebara
1/2 solje brasna
2-3 K ulja
2 crvena luka, sjeckana
2 cena bijelog luka, protisnuta
1/2 K crvene paprike
2-3 K Marokanskoge mjesavine *
2 mrkve, sjecene na krugove
2 crvene paprike, rezane
1/2 solje badema, mljevenih
1/2 solje suhog voca po vasoj zelji (grozdjice, kajsije, sljive...)
3 solje govedjeg temeljca / supe
* Mjesavina zacina (ako nemozete naci gotovu)
5 k korijandera u prahu
5 k djeviz oraha / muskatnog orascica
5 k kima u prahu
2 1/2 k allspice ('zacin za sve')
2 1/2 k djumbira u prahu
1 1/4 'cayene' paprike (ljute)
1 1/4 k cimeta
Nacin:
Zagrijte ulje, proprzite luk. U jacu placticnu kesu stavite brasno i rebra; protresite. Ubacite rebra na luk, prodinstajte pa dodajte zacine i povrce. Nalijte supom i krckajte na laganoj vatri 2-3 sata. 10 Minuta prije iskljucivanja ubacite bademe i suho voce; provjerite ukus. Servirajte sa kus-kusom (ili rizom) i salatom.

7 Hour Lamb

Slow cooked food is ideal for parties/dinners, when you have so much to do; Put everything together and forget about it for 6+ hours!

Ingredients:
1 lamb leg, 2kg+
1 big onion, peeled, halved
1-2 celery sticks, chunky
2 carrots, peeled, chunky
1 parsnip (or parsley leaves)
2 bay leaves
5-10 pepper corns, whole
1 cup of stock (your choice)
2-3 garlic cloves, peeled
200 ml wine (preferably white)
salt and pepper

Method:
Prepare your slow cooker, or an oven dish with a lid, big enough to fit into your oven.
Heat a small amount of oil in a pan. Salt and pepper lamb leg, massage a bit, then 'seal' it the pan. Turn couple of times.
Sealed leg put in prepared dish/cooker, add all the other ingredients, and leave for:
-7 hours at 120*C (ideal!),or
-5 hours at 150*C, or
-8-8,5 hours at 110*C
When ready, take it out on a serving plate together with better looking vegetable pieces. Rest of the juices and vegetables blend/process/mash; You'll get beautiful sauce/gravy. Pour on the sides of the serving plate.


7-satna Jagnjetina

Potrebno:
1 jagnjeca natkoljenica, oko 2 kg ili vise
1 veliki crveni luk, oguljen, prepolovljen
1-2 stabljike celera, izrezano na krupne komade
2 mrkve, izrezane
1 veci persun, izrezan + lisce
2 lovorova lista
5-10 cijelih zrna crnog bibera
1 solja supe, ili vegeta rastopljena u vrucoj vodi
2-3 cesna bijelog luka
2 dl vina (bijelo ili crno)
so i biber po potrebi
malo ulja

Priprema:
Nasolite i pobiberite meso, lagano utrljavajuci. Na malo ulja propecite ‘nogicu’, tek toliko da dobije boju. Stavite je u vatrostalnu posudu (ili serpu), koja ima svoj poklopac. Rasporedite sve ostale sastojke oko nje, te zalijte supom i vinom. Stavite sve skupa (poklopljeno) u pecnicu/rernu na 120*c i ‘zaboravite’ je na 7 sati.
Ukoliko vam se zuri, mozete pojacati temperaturu na 150*c i peci 5 sati. Efekat ce jos uvijek biti isti – mekano, mirisno meso koje se odvaja od kosti.
Pazljvo prebacite meso u posudu za sluzenje. Najljepse komade povrca ostavite za dekoraciju.Ostalo povrce ispasirajte uz dodatak sokova u kojima se jagnjetina pekla; dobicete divan sos. Uzivajte!
Jagnjetina moze ostati i duze u pecnici , npr ako radite pripremite sve – gurnite u rernu i otidjite na posao. Samo ne zaboravite temperaturu jos malo spustiti (npr 110*C za oko 8-8,5 sati pecenja).