Beef and Veal – Let's Cook Together

Beef Stroganoff

Denis Martel — Sun, 06 Oct 2019 17:10:14 +0000

This beef is similar to the beef bourguignon but in a cream sauce.

Ingredients:

50 ml oil
2 kg beef either in cubes or cut in stripes
50 ml oil
2 onions, sliced
5 chopped garlic cloves
1 kg of small button mushrooms (cut them if they are too big)
100 ml brandy
Salt and pepper
2 cans of beef consommé
1000 ml sour cream
Corn starch diluted in a bit of water if required

Method:

In a large pot (cast iron is better if you have one), heat the oil and sauté the beef in small quantity so your pot stays hot. Reserve the cooked beef.
Add the rest of the oil and sauté the onions and garlic for 4-5 minutes
Add the mushrooms and cook for 5 minutes
Deglaze with the brandy
Add the beef back to the pot with salt and pepper to taste
Add the beef consommé and sour cream
Bring to a boil and cook on low heat for one hour
Thicken the sauce with the corn starch if required
Verify seasonning

Korean Short Ribs

Denis Martel — Sun, 11 Nov 2012 14:29:04 +0000

This is a traditional dish when Cheryl’s family has a large family gathering. The kiwi may sound strange but the reason for it, is to break down the fibres of the beef ribs, it works!

Ingredients:

5 kg ribs
375 ml light soy sauce
125 ml water
150 ml sugar
6 garlic cloves
Ginger
Rum
Black pepper
3 Green onions
75 ml sesame seeds
125 ml sesame oil
1 kiwi

Method:

Mix all ingredients together, except the ribs
Marinate the ribs for about 2-3 hours
Cook on the BBQ at high intensity. Ribs will cook very quickly

Veal Scallops with Shiitake Mushrooms

Denis Martel — Sun, 18 Apr 2010 13:48:01 +0000

A few years ago on a Friday at lunchtime, I was trying to find something to cook for dinner. While I was passing in front of an LCBO I came up with an idea of cooking something with Port. I still did not know what.. . That afternoon, I came up with the idea to use veal scallops.

This recipe is so easy to do that I have cooked it when we were camping. When you think about it, there is no reason why we cannot do it while cooking outside on a small gas stove!

Ingredients:

4 nice veal scallops
200 ml Port wine
10 Shiitake mushrooms, chopped
2 garlic cloves, chopped
30 ml butter
25 ml flour
250 ml beef soup base
Salt and pepper to taste

Method:

Marinate the veal, mushrooms and garlic in the Port wine for about 2 hours
Drain (keep liquid) and pat the veal scallops dry
Melt butter in a large frying pan and sauté scallops for a minute on each side
Remove scallops from the pan and keep warm by covering with aluminium paper
Drain and keep the wine
Add the mushrooms and garlic to the hot frying pan
Sauté for about 4 to 5 minutes
Add flour to the pan and mix well
Sauté for another 3 minutes, stirring often
Add wine and soup base to the pan and stir with a whisk
Bring to a boil while stirring, and let simmer for 5 to 10 minutes, until the desired thickness is reached, continue to stir periodically
Add the scallops to the sauce and serve

Veal Paupiettes

Denis Martel — Sun, 18 Apr 2010 13:46:22 +0000

Ma sister Helene had invited my other sister and I for dinner one day. She prepared these paupiettes with the Tuna Tartar as an appetizer. It was to die for.

Ingredients:

30 ml soft butter
30 ml flour
150 gr Blue cheese in pieces
1 apple skinned and chopped
50 ml chopped chives
250 ml chopped nuts
1 chopped garlic clove
Salt and pepper
8 large veal scallops (about 500 gr in total)
30 ml Worcestershire sauce
15 ml olive oil
250 ml apple juice
80 ml Port (white port if possible)
125 ml chicken stock
125 ml unfrozen cranberries
A rosemary branch
Salt and pepper

Method:

Mix together the butter and flour
Prepare the stuffing in combining together the cheese, chives, nuts, garlic salt and pepper
Spread the stuffing at one end of the open scallops
Roll the scallops and brush some Worcestershire sauce on it
Sauté in olive oil for about 3 to 4 minutes
Place the scallops in an oven dish and bake at 350⁰ F for 15 minutes
During that time, deglaze the frying pan with the juice, Port and chicken stock
Boil for about 5 minutes then add the butter/flour mixture to thicken the sauce
Add the cranberries and rosemary and let simmer for another two minutes
Add salt and pepper to taste and serve with the paupiettes

Veal Liver

Denis Martel — Sun, 18 Apr 2010 13:44:14 +0000

Unfortunately, I am the only one at home that likes liver. For this reason, I always order liver when I go to a good French restaurant.

I got the inspiration for this recipe further to a visit to Le Caveau restaurant in Montreal. I believe that the end product is very similar to the one I ate that day.

Do not overcook the liver. If you do, it will loose all it’s juice and flavour. That is probably why so many people do not like liver. Trust me!

Ingredients:

30 ml butter
One medium onion, sliced
4 slices veal liver
Flour
Salt and pepper
75 ml raspberry vinegar

Method:

Melt the butter in a large frying pan
Sauté onion for about 4 minutes, medium heat
Dip the liver in the flour
Sauté liver in the pan until medium rare. Do not overcook!
Add salt and pepper to taste
Remove liver from frying pan and keep warm
Add vinegar to the pan with the onions and let reduce by half
Serve the liver with the onion/raspberry sauce

Spicy Szechuan Beef

Denis Martel — Sun, 18 Apr 2010 13:42:41 +0000

This is an excellent dish for a Chinese meal. I suggest that you serve this with sauté vegetables, a Chinese style roast chicken, egg rolls and steam rice. The trick when you cook Chinese food is to make sure every thing is cut and sliced before your start cooking. This will help because some of the dishes require cooking only at the last minute. That way, you can concentrate on your cooking instead of running all over to cut your ingredients.

Ingredients:

225 g flank steak, cut in thin slices across the grain

Marinade:

15 ml soy sauce
10 ml corn starch
10 ml oil
10 ml wine
1 ml sesame oil

Spicy sauce:

15 ml Chili sauce (or another spicy sauce)
10 ml soy sauce
2 ml sugar
15 ml white vinegar
2 ml sesame oil
1 ml black pepper
1 ml corn starch diluted in a bit of water

Vegetables:

50 ml oil
30 ml fresh ginger, chopped
3 garlic cloves, chopped
1 small carrot, finely sliced
1 celery stalk, finely sliced
50 ml soup base

Method:

Marinate beef in the marinade for about 30 minutes
Mix all the ingredients for the spicy sauce in a bowl
Heat oil in a wok and sauté the ginger and garlic for about 15 seconds
Add beef and sauté 2 minutes
Add carrots, celery and soup base and cook for another minute while stirring
Add spicy sauce and mix well for about 30 seconds
Add diluted corn starch to thicken and serve

Meat Balls

Denis Martel — Sun, 18 Apr 2010 13:38:20 +0000

I use these meatballs in my chicken ragout or in spaghetti with meatballs. I prefer to use pork with the chicken ragout while I use beef for the spaghetti.

You can modify the spices to your taste.

I use a microwave dish that allows the fat to drip and not stay in contact with the balls. Using the microwave allows you to remove the fat from the meat.

Ingredients:

1 onion, sliced
750 ml grounded meat (pork or beef)
2 slices of bread without the crust, dipped in water and shredded in small pieces
2 ml thyme, savoury, parsley, onion salt and black pepper

Method:

In a large bowl, mix all the ingredients
Make small balls, about 2 cm in diameter
Cook in the microwave oven on high for about 10 to 15 minutes, until they are cooked (duration varies depending on your oven)

Beef Bourguignon

Denis Martel — Sun, 18 Apr 2010 13:36:39 +0000

Pay attention when you add the cold beef cubes to the hot oil. I have burnt myself to second degree because the oil splashed on my hand!

I like to serve beef Bourguignon with mashed potato, while Cheryl prefers to serve it with egg noodles. It is up to you to choose, Denis way or Cheryl’s way!

Ingredients:

1 l water
250 gr cured salted pork (lard), cut in slices of 0.5 cm
15 ml olive oil
2 kg beef, cut in cubes of 2-3 cm
6 carrots, sliced
3 onions, sliced
75 ml flour
Salt and pepper
One bottle of red wine
Beef soup base
15 ml tomato paste
3 ml thyme
45 ml parsley
2 bay leaves
6 garlic cloves, chopped
1 kg small mushrooms

Method:

Boil the lard for about 10 minutes
Discard water and pat dry the lard
In a large cast iron casserole (or something as good), heat the olive oil and fry the lard until it turns brown
Remove lard from the casserole
Add beef cubes to the hot oil and brown on each side
Remove the meat from the casserole and keep warm
Add the carrots and onion to the pot and sauté, medium heat
Add the beef and the lard back to the casserole and season with salt and pepper
Add flour and mix well with a wooden spoon
Sauté for about 5 minutes, stirring often
Add wine, soup base, tomato paste, herbs and garlic and mix well
Add mushrooms and bake in the oven for about 3 hours at 300⁰F

Asado

Denis Martel — Sun, 18 Apr 2010 13:32:41 +0000

The blade roast is usually a tough piece of meat. However, the salt tenderizes it. Do not try to cook this roast in the oven. I did it and it was not a good idea!

I usually serve this dish with a Hunter sauce.

Ingredients:

A blade roast about 1.5 kg and 5 cm thick
50 ml coarse salt
Your favourite brown sauce

Method:

Cover the entire roast with coarse salt
Refrigerate roast for about 30 to 60 minutes
Remove the salt from the beef and grill on the BBQ for about 10 to 15 minutes on each side, until the meat is medium rare, not more
Cover roast with foil and let rest for about 5 minutes
Slice the roast against the grains and serve with a brown sauce