Anthony Boundy - The Simple Meat Cookbook
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- Book:The Simple Meat Cookbook
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The Simple Meat Cookbook
30 Beef Recipes to Delight the Tastebuds
Introduction
My experiences with meat cooking before embarking on the recipes needed for this book were ordinary and boring. I thought that preparing meals with beef would be a chore and everything I made had to be slathered in sauce to taste good.
My traditional beef-based meals usually involved hamburgers and hot dogs on the barbecue in the summer, or chili in the winter. It was only recently that I discovered a new side of red meat I had never experienced before. I became obsessed with creating subtle changes in the taste of the meat when adding certain spices. My family reaped the rewards of this new found hobby, and so beef became a regular part of the dinner rotation, but not in the way it had been before. I was serving up delicacies laced with sake, ginger, and Mirin which made the vegetable pop and gave the greens enough taste to make my kids want to eat them.
1. Salisbury Steak
This recipe is delicious and creamy and goes great with some green beans, peas and mashed potatoes. I also like to serve this with some fresh French rolls and butter.
Preparation Time -15 minutes
Servings - 4
Ingredients
- 16 ounces lean ground beef
- 2 ounces bread crumbs
- 2 ounces onion, chopped
- 1 beaten egg
- 1 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 16 ounces beef broth
- 1 thinly sliced onion
- 8 ounces mushrooms, sliced
- 1 ounces cornstarch
- 1 ounces water
Directions
Mix bread crumbs, ground beef, onion, egg, salt and pepper in a large bowl
Mold the mixture into beef patties about 1 thick
Spray a large frying pan with cooking oil and turn heat to Medium
Fry the patties for 10 minutes on each side or until evenly browned
Add broth, onions and mushrooms. Bring mixture to a boil
Turn heat down to Low and cover the pan for 10 minutes or until the patties are completely cooked.
Transfer patties to a platter and cover with tin foil to keep warm
Bring the remaining mixture in the frying pan to a boil
In a small bowl, combine cornstarch and water and add to the onion mix. Cook for 1 minute to thicken and pour over the patties before serving
2. Beef Tenderloin with Ginger
This tenderloin melts in the mouth when you take your first bite. I like to serve this dish with some baby potatoes, green beans and a fresh loaf of crusty bread. You will get rave reviews when you serve up this classic recipe.
Preparation Time -30 minutes
Servings - 4
Ingredients
- 4 filet mignon steaks 8 ounces each
- A pinch of Kosher salt
- A pinch of black pepper
- 1 ounce olive oil
- 1 ounce unsalted butter
- 1 ounce fresh ginger, finely minced
- ounce garlic, finely minced
- 4 ounces fresh shiitake mushrooms, thinly sliced
- 1/2 teaspoon kosher salt
- 1 ounces sake
- 1 ounce mirin
- 4 ounces unsalted butter
- ounce garlic chives, finely chopped
Directions
1. Preheat oven to 400 degrees Fahrenheit
2. Sprinkle filet mignon with salt and pepper to season
3. Heat oil in large oven-proof frying pan on Medium-High heat
4. When the oil starts to smoke, sear the steaks in the oil for 3 minutes each side
5. Put the frying pan in the oven and cook for 10 minutes
6. Remove the filets from the onion and transfer to a serving dish and cover with an aluminum foil to keep it warm
7. In a saucepan, melt 1 ounces butter on Medium heat
8. Stir in garlic and ginger and cook for 2 minutes
9. Add mushrooms and Kosher salt and cook for 4 minutes or until tender
10. Stir sake and mirin and continue to cook until the liquid has been reduced by half
11. Melt the rest of the butter in the frying and reduce heat to Medium-Low
12. Cook for an additional 8 minutes or until butter turns golden brown
13. Stir in chives and sprinkle with salt and pepper
14. Pour sauce over steaks and serve
3. Blue Cheese beef tenderloin
This tenderloin recipe tastes fantastic when you take your first bite of the succulent meat mixed with blue cheese. Serve this meal with some steamed broccoli and baby potatoes for a well-balanced meal.
Preparation Time -30 minutes
Servings - 8
Ingredients
- 48 ounces whole beef tenderloin
- 4 ounces teriyaki sauce
- 4 ounces red wine
- 2 chopped cloves garlic
- 4 ounces crumbled blue cheese
- 2 ounces mayonnaise
- 5 ounces sour cream
- 1 teaspoons Worcestershire sauce
Directions
1. Arrange beef in a baking dish and pour teriyaki sauce, wine and garlic over top
2. Put the dish in the refrigerator for 30 minutes to marinate
3. Preheat oven to 450 degrees Fahrenheit
4. Put beef on a baking pan and cook in oven for 15 minutes
5. Reduce heat to 375 degrees Fahrenheit
6. Cook the beef for 40 minutes depending on how well-done you want it
7. In a separate saucepan, combine blue cheese, sour cream, mayonnaise and Worcestershire sauce and cook until heated. Stir well until smooth
8. Serve the sauce pour over the tenderloin
4. Crispy orange beef
This tasty dish goes well with some sticky rice, steamed broccoli, and cauliflower. The flavor of the ginger blends well with the rest of the Ingredients, complementing the sweet taste of the sauce.
Preparation Time -20 minutes
Servings - 6
Ingredients
- 24 ounces thinly sliced beef top sirloin
- 2 ounces white sugar
- 2 ounces rice wine vinegar
- 1 ounce frozen orange juice concentrate
- 1 teaspoon salt
- ounce soy sauce
- 8 ounces long grain rice
- 16 ounces water
- 2 ounce cornstarch
- 1 ounce orange zest
- 1 ounces fresh ginger, grated
- ounce garlic, minced
- 8 blanched broccoli florets
- 16 ounces oil
Directions
1. Like a large baking sheet with paper towels and arrange the beef strips in a single layer
2. Put the pan in the refrigerator and let the strips dry for 30 minutes
3. While the beef is in the fridge, mix sugar, vinegar, orange juice, salt and soy in a small bowl and set aside
4. Mix rice and water in saucepan and bring to a boil
5. Reduce heat to Medium-Low and cook for 20 minutes or until rice is soft
6. Add oil to a wok and heat on Medium High
7. Combine beef and cornstarch in a bowl and toss until meat is fully coated
8. Fry the beef in the oil in small batches until brown and crispy
9. Drain all but ounce of oil from the wok
10. Mix zest, ginger and garlic to the remaining oil and cook for 1-2 minutes
11. Add soy and bring to a boil. Keep cooking for 5 minutes or until the soy is thick and has the consistency of syrup
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