Korean style braised Beef Ribs

 

Ingredients:

Beef ribs

Japan Turnips - rought cut

Japan Leeks - rough cut

Onion - cut into quarters

Garlic - a few pieces and pressed

Spring onion - minced , for garnish

Korean beef marinated of your choice

Sesame oil

Sesame (for garnish)

Rock sugar

How to make:

1. Rinse beef ribs n wipe dry. Try as big cut or slice as possible if you are using pressure cooker. Cut away all fatty sides.

2. Marinate beef ribs with salt and black pepper 

3. Heat up a frying pan, brown the beef ribs and put aside.

4. Using same pan, stir fried all garlic, onion, leeks and turnips. 

5. Transfer above to pressure cooker together with the beef ribs. Then add the Korean beef marinate, add same amount of water.  See if liquid covers all ingredients. If not, add more Korean beef marinate and water mix, then add 1-2 small pc of rock sugar. Bring to boil, check taste, then close pressure cooker cover. Cook for 35min.

6. Once time is up, switch off fire and leave until all cool down before releasing cover of pressure cooker.

7. Remove all ingredients, skim oil from sauce.

8. Cut up the beef ribs to a right serving sauce.

9. Plate all together nicely and garnish with minced spring onion, sesame and a few drops of sesame oil.

Serve and enjoy with a bowl of white rice 🍚!

Japanese Style Braised Beef Shin

Ingredients:

Beef Shin - cut into slightly bigger than bite size pieces
1 onion - quarter
a few pc of pressed garlic
1-2 carrots - cut into bite size pieces
1-2 turnips - cut into bite size pieces
1-2 potato - cut into bite size pieces
4 cups dashi stock (or water or beef stock)
4 tbsp Japanese soy sauce
3 tbsp cooking sake
3 tbsp mirin
rock sugar
minced spring onion to garnish

How to Make:

1. After washing and drying the beef, marinate them with rock salt and black pepper.

2. Heat up a pot which can hold all ingredients with olive oil.

3. Brown the beef and remove them to a side dish first.

4. In the same pot, add some more olive oil and then stir fry the garlic and onion until soft and fragrant. Then add the carrots, turnips and potato, then return the beef to the pot, then add the dashi and the seasoning.

4. Bring it to a boil and turn heat to medium low and stew for 90 to 120 minutes. Skim the scum from the surface. Check from time to time the taste then adjust seasoning as per your desired taste. After 90 minutes, if the beef is not soft enough, then braised a bit longer until the texture reaches your desired softness.

5. Lastly, remove all ingredients and keeping only the stock at the pot. Skim the fat if any. Then bring to a boil to reduce it and add cornflour solution to thicken it.

Pour sauce back to the beef and ready to serve with a bowl of hot rice!

Enjoy

Tenderloin Steak Diane

* recipe adopted from The Butchers Club

Ingredients (for approx 4 pax):

Tenderloin (of your choice) 200g x 4pc
4 shallots - peeled and finely chopped
150g button mushrooms thinly sliced
2 garlic cloves, minced
2 tbsp salted butter
2 tbsp worchester sauce
2 tsp mustard
1/4 cup brandy
200ml double cream
parsley minced


How to Cook:

1. Wash and wipe dry your beef. Season with salt and black pepper.

2. Heat up your frying pan, then add a little bit of olive oil + 1tbsp of butter. Pan fry your beef, 2 min on each side. At this stage we just want to brown the beef on both sides. Then remove beef to a plate cover with a foil. The beef will continue to cook on its own on the plate.

3. Add olive oil and the rest of the butter to the steak pan at medium fire, then stir fry the shallots and garlic until soft and fragrant. Then add the mushrooms. 

4. Add the worchester sauce and bring to boil. Turn up the heat and tilt the pan away from you and add the brandy. Tilt it right towards the edge of the pan and allow it to set on fire from the gas ring. Then turn down the heat, add the mustard and double cream and bring it to a light boil. Check tasting and adjust accordingly with adding more salt or worchester sauce, etc.

5. Put the beef with the juices on the plate back to the pan and cook till the beef reaches the temperature you require, eg. medium rare, medium, etc. When ready, add the chopped parsley on top and ready to serve!

Enjoy with rice or pasta or on its own! Don't forget your favourite red wine!

Beef Wellington - revisit

* recipe from Gordon Ramsay.

Ingredients:

750g beef fillet

500g Button or Chestnut Mushrooms - wiped clean

Thyme leaves

Mustard

500g puff pastry

8 slices of parma ham or San Danelle ham
2 egg yoks, beaten with 1 tbsp water and a pinch of salt
see salt and black pepper
olive oil

How to Make:

1. Wrap the beef tightly in a triple layer of cling film to set its shape, then chill overnight.
2. Finely chop the mushrooms (or use a food processor), then fry the chopped mushrooms in a hot pan with a little olive oil and the thyme leaves. When the mushrooms begin to release their juices, continue to cook over a high heat for about 10 minutes until all the excess moisture has evaporated and you are left with a mushroom paste (known as a duxelle). Remove the duxelle from the pan and leave to cool on top of a strainer.
3. Take our beef from fridge. Remove the cling film, season with salt and black pepper, then quickly sear the beef fillet in a hot pan with a little olive oil for 30-60 seconds until browned all over and rare in the middle. Remove from the pan and brush mustard all over the beef. Leave to cool.
4. Lay a large sheet of cling film on a work surface and place  Parma ham slices in the middle, overlapping them slightly, to create a square. Spread half the duxelle evenly over the ham.
5. Then place the beef on top of the mushroom-covered ham. Using the cling film, roll the Parma ham over the beef, then roll and tie the cling film to get a nice, evenly thick log. Then chill for at least 30 minutes.
6. Roll the pastry ion a lightly floured surface into a rectangle large enough to envelop the beef fillet. 
7. Remove the cling film from the beef, then wrap the pastry around the ham-wrapped fillet. Trim the pastry and brush all over with the egg wash. Cover with cling film and chill for at least 30 minutes.
8. Preheat oven to 200'C. Brush the baking tray or the grill with olive oil.
9. When you are ready to cook the beef wellington, score the pastry lightly and brush with the egg wash again, put the pastry wrapped beef to a baking tray, best on top of an oiled-wire rack, then bake at 200°C for 30-35 minutes until the pastry is golden brown and the temperature of the quarter end reaches 55'C. Rest for 10 minutes before carving.

Enjoy with your red favourite wine!

Japanese Burger

Ingredients: (to make 4-6 burgers)
200g minced pork
400g minced beef
onion x 1 - minced
Breadcrumbs x 1 cup
Milk - 4 tbsp
egg x 1
butter, salt and black pepper

Sauce:
Cooking Sake (approx 2 tbsp)
Mirin (approx 2 tbsp)
Ketchup (approx 3-4 tbsp)
Lee & Perins (approx 2 tbsp)
Soy Sauce (approx 1 tbsp)
Sugar (approx 1 tbsp)
Water / chicken stock 

How to Make:
1. Heat up a frying pan with olive oil and stir fried the minced onion until soft and fragrant. Then remove minced onion from pay and sieve away the excess oil.

2. Put the breadcrumbs to a bowl and add the milk and let it absorb for a while.

3. Mix the beef and pork together and season with salt and black pepper. Then add the minced onion (which has been cooled down), then the breadcrumbs (which have absorbed the milk), then the egg. Mix well with your hand.

4. Then scoop it up using a measuring cup. Say 1 cup for 1 scoop (so your burgers will be of even size). Then use your hands to gently pat around to shape it like a ball and place it on a clean tray.

5. Heat up a frying pan, add 1-2 tbsp of butter, then olive oil. Pat the burger flat (instead of like a ball), then add the burgers to the pan and let them fry for 3 minutes on each side using medium fire. Keep checking that it does not stick to the bottom by moving it side-ways (do not flip it until the 3 minutes have passed). Once both sides are pan fried for 3 min, add a splash of water, say 2-3 tbsp, then cover the pan and let it steam for another 3 minutes. Once time is up, check the burger using a skewer to poke inside the burger to see if any blood come out. If nothing, then the burger is all good. Remove them to serving plate.

6. Using the same pan, add the cooking sake to de-glaze, then mirin, then ketchup, Lee & Perins, Soy Sauce and Sugar or even some water or chicken stock to mix well to a sauce that you like. Pour on top of burger and ready to serve. 

Enjoy

Beef Wellington

* adopted from The Fabulous Baking Boys recipe.

Ingredients (serves 4)

• 800g good-quality beef fillet
• Olive oil
• Knob of butter
• 2 cloves garlic, chopped
• 1 sprig of thyme
• 4 Portobello mushrooms, finely diced (do not use food processor)
• parsley - finely chopped
• 6 Savoy cabbage leaves (optional)
• 500g block of all-butter puff pastry OR use ready made puff pastry sheet
• 1 egg + 1 tbsp water mix together to make eggwash, to glaze pastry

How to Make:

1. Preheat oven to 200'C together with the baking tray with foil.

2. Heat up a pan, melt butter, add the minced garlic and thyme, once fragrant, add the diced mushrooms. Season with salt and pepper, then add the chopped parsley. Remove them to a strainer, so extra liquid will be strained out. Set aside to chill.

3. Season the beef with salt and pepper. Heat a large pan, add the oil and brown the beef on all sides. This is not to cook it but to just get as much colour on the meat as possible – about 2 minutes on each side. Remove from the pan and place on a plate to chill and rest.

4. Optional: Separate the cabbage leaves and using a knife cut out the middle of the stem from the thick end. Bring a large pan of water to the boil and blanch the cabbage leaves for 2 minutes, then remove and plunge straight into cold water. This is just to cook the leaves through and chilling them quickly helps to keep the vibrant green colour. When cool, drain and squeeze out any excess moisture.

5. Optional: Lay the cabbage out overlapping each leaf in a shape big enough to wrap the whole fillet in. Thinly spread the mushrooms over the middle part of the cabbage then place the fillet on the cabbage and wrap the leaves over it making sure there are no gaps. This helps to keep the juices away from the pastry.

6. Roll the pastry into a thin rectangle and cut it into one large piece and one smaller piece – two thirds and one third. The smaller piece is what the beef will sit on and the larger piece is the piece that will go on top and cover everything.

7. Turning it as you move to keep the mushrooms are on top, place the fillet in the middle of the smaller piece of pastry and cover it all with the larger piece of pastry. Using a rolling pin, push the pastry at the bottom of the beef to seal it in and then using a fork, crimp the edges. Put 3 slashes into the top of the pastry to vent steam out during baking and brush all over the pastry with egg wash.

8. Put the pastry wrapped beef to the heated baking tray (This stops it getting a soggy butt) and bake the beef for 45 minutes Wellington for medium rare.


9. Remove and rest for 5 minutes somewhere warm. Slice and serve.

Can prepare gravy or mushroom sauce at the side to make the beef taste more full.

Enjoy with a glass of pinot noir!!

Braised Beef Shin with Quail Eggs

Ingredients:
Beef Shin (金钱牛展）
Five Spices Marinade Sauce
Five Spices pack (with different spices including star ainse, chinese 
peppercorns, bay leaves, etc which you can purchase in spices shop)
Rock Sugar
Eggs or Quail Eggs

How to Make:

1. Wash the wipe dry beef shin - pack them in vacuum bags and cook in sous vide machine at 80'C for 12 hours. After cooking, remove the beef from the bags and save the juice after sieving.

2. Boil the eggs for 8-10 minutes. Cool them down in ice water. Then remove shells.

3. Prepare your marinate sauce in a deep pot by adding: 1 part of Five Spices Marinate with 3 parts Water + 1 pack of the Five Spices and some rock sugar. Make sure the beef is fully submerged under the marinate sauce. Once boiled, add the beef shin and cook in low heat for 1 to 1.5 hrs until the centre of beef is soft when chopstick is inserted into center. You can add the eggs from the beginning or for at least 1 hour in the marinate sauce.

* If you do not use sous vide machine, you will need to cook for at least 2-3 hrs in low heat to achieve softness in the beef.

* better make the marinate sauce taste light at the beginning as it will become more condensed and tasty after 1 hour cooking. If by that time, taste is not strong enough, you can always add marinate/soy sauce.

4. Remove beef shin and set aside. Once cool down, keep in fridge in an airtight box.

* you can cut and serve immediately, But by chilling it in fridge, you can cut and slice it thinly. If you cut or slice immediately after cooking, it is not possible to have thin slice.

5. For the marinate sauce with the eggs, check tastings and adjust accordingly. Adjust thickness using cornflour solution. Once cool down, keep in fridge in an air tight box.

6. Before dinner, take out beef shin and cut it as thin as you can. Line them up in a plate for steaming.

7. Reheat sauce in a sauce pan and once boil, spoon the sauce and eggs over to the steaming dish lined with the sliced beef shin. Cover with foil and steam for approx 20 -30 min.

Serve with a bowl of rice and Enjoy!!

Burgundy Beef

* receipe combining methods from Paul Bocuse and Joel Robuchon

Ingredients:

2.5 pounds (1kg) blade of beef (or rump steak) cut into 3 big chunks
125g panacetta cubes
4 carrots - cut into medium size cubes
1 onions - cut into medium size squares
garlic - a few pc mashed
1 bag of pearl onions
Bouquet Garni (thyme, bay leaf, parsley tied together or inserted in a spice bag)
2-3 tbsp Juniper Berries
Parsley - minced for garnish
button mushrooms x 2 packs - cut into small cubes
tomato paste 2-3 tbsp
flour 2-3 tbsp
butter 1-2 tbsp
1 bottle of Pinot Noir (with a quality that you like to drink it!)
Beef Stock

How to Make:

1. Heat up a pot and add olive oil and a spoonful of butter. Then fry the garlic and onion until fragrant. Take these out of the pot.

2. Using the same pot, add some olive oil, then add the beef and make sure all side of the beef are browned. Then remove beef from pot and strained the oil from the beef.

3. Using the same pot, add some olive oil and stir-fried the carrots and pearl onions until soft, then add back the garlic and onion and the beef, then add the flour spoon by spoon until all absorbed, then the tomato paste, mix them well, then add the wine, (little by little), then beef broth until all ingredients are covered under the wine and broth. Lastly, add the bouquet garni and the juniper berries.

4. Bring to boil, then reduce heat to simmering heat and simmer for 1.5 hrs. Check from time to time to ensure nothing sticks to the bottom.

5. After 1.5 hrs of simmering, remove beef from pot and cut them into cubes.

6. Stir fried the bacon with the mushrooms, then add them together with the cubed beef back to the pot and continue simmer for the last 30-60min.

7. Check taste and season as per your taste with salt and pepper and even a little bit of sugar.

8. Put the stew in a ceramic type of dish or bowl which is warm and sprinkle with the minced parsley and serve!

Best to serve on a tray with some tea light candle on the bottom to keep the stew warm enough, And of course with some pasta and a glass of pinot noir!

Enjoy!

Italian Meatballs with pasta

I watched a TV program at TLC with an Italian chef making these meatballs sauce, saying that this is the dish for almost all Italian families on Sunday lunch. Looks easy at TV and therefore tried to make one for Chung's family Sunday lunch too. At the end, it's all ok, just a bit of work to do! But worth trying.

Ingredients:

Braising Sauce:
Spare ribs
Beef ribs
Onion x 1 - minced
Garlic x 3 cloves - pressed
Fresh Tomatoes x 3 - de-skin and de-seed, then minced
Italian Tin Peeled Tomatoes x 2 to 3 cans
herbs you like - thymes or rosemary or both
Chicken Broth
salt and pepper and sugar

Meatballs:
Minced Beef x approx 200g
Minced Pork x approx 200g
Minced Chicken or Veal x approx 200g
fresh white bread x 1 pc soaked with water
breadcrumbs x 1 to 2 cups
1 to 2 eggs
garlic x 3-4 cloves - minced
italian parsley - minced
grated parmesan cheese

How to Make:

Braising Sauce
1. Wash and dry your pork ribs and beef ribs.

2. Then heat up a frying pan and pan fried the  ribs until evenly browned. Take out and drain the extra oil on kitchen towel.

3. Heat up another braising pot which can hold all your ribs. Pan fried the minced onion onion and garlic until fragrant, then add the tomatoes and the tin tomatoes and the ribs. Then add some water or chicken stock until all ribs are under the liquid. Add the herbs you like (thymes, rosemary, salt and pepper) in a herb bag and bring to boil. Then turn to medium to medium low heat. The pork ribs should be soft enough in 1.5 hr while the beef ribs in about 2 hrs. Check from time to time so that the meat still slings on to the bones but tender enough. Once the pork ribs are tender enough, remove them from the braising pot first to avoid over cooking.

4. If the ribs are fatty, there are bound to be oil. Best to remove it by skimming it after it cools down and you remove the meat but just the sauce remaining.

5. Season the braising sauce with salt, black pepper and sugar and adjust accordingly as per your taste.

Meatballs
1. Mix the 3 types of minced meat together and marinate with salt, pepper, sugar and corn flour.

2. Slightly soak 1 pc of white bread in water and use your hand to tear it into smaller pieces and add to the minced meat.

3. Add the minced garlic, 1 egg, minced parlsey and the breadcrumbs and use your hand to mix it all up, then lastly add the grated parmesan cheese.

4. If you feel the mixture is too dry, then add another egg. If you feel the mixture is too wet, add another spoonful of breadcrumbs until you feel the consistency of the mixture is balanced.

5. Then use a tablespoon to scoop out mixture and roll it between the palms of your hands until it becomes like a golf ball. Line them up in a plate and sprinkle with some cornflour on top.

6. Re-heat the braising sauce and keep it at low fire.

7. Heat up a frying pan, add olive oil enough to pan fried the meatballs. Pan-fried them in batches until golden in the outer surface, drain the oil in kitchen towel, then add these meatballs to the braising sauce for 30 -45min.

8. Best to prepare your favourite pasta separately. Sprinkle some grated parmesan cheese on top.

Ready to serve, with a glass of Moscato perhaps!

Enjoy!

Sous Vide Ox Tongue and Beef's Cheeks

* using sous vide to prepare the tongue and cheek is real good - nothing much you have to do and they are just so tender and juicy! Unlike braising when the meat will loose flavour to the braising liquid, in slow cook, all the juice of the meat are retained inside the meat. All you need to do is to find a good sauce to go with it. The braising sauce from the oxtail recipe has a lot of the oxtail flavour, so the best to go with the tongue and cheeks!


Ingredients:
Ox Tongue x 1
Beef Cheeks x 2
Oxtail sauce (see Braised Ox Tail recipe)
Butter, salt and pepper

How to make:
1. Clean tongue and cheeks and wipe dry with kitchen towel.

2. Season with salt and pepper and place each of them in a vaccum bag with a dab of butter. (*if the tongue is a salted tongue, then you can omit with salt seasonings).








3. Set the temperature of the water bath machine to 80'C. Once temperature is reached, place the vacuum sealed tongue and cheek to the water bath. for the tongue, cook for 26 hrs while the cheek, 20 hrs will be enough. Check water level from time to time and add water if necessary.

4. After the cooking time is up, take out and remove tongue and cheeks from their bags.

5. Peel off the hard skin of the tongue gently, then slice up the tongue and cheeks to the thickness you desired and arrange on serving plate. Or you can pan fried each on a frying pan to give a more smoky flavour!

6. Bring the oxtail sauce to a boil and pour sauce on top of tongue and cheek on serving plate.

Enjoy!

Braised Ox Tail

Ingredients:
Oxtail x 5 pc
Tomato x 3pc - remove skins and pups as shown below, then cut into medium chunks
Onion x 2 pc - cut into medium chunks
Carrot x 2pc - cut into medium chunks
Garlic - presssed by 1/2 cup
Shallots - coarsely cut x 1/2 cup
Ginger - 2 slices

Sauce:
1/2 cup Chinese wine (shiu hing wine)
1/2 cup light soy sauce
1/2 cup worchester sauce (lee & perins)
1/2 cup ketchup
2tbsp dark soy sauce
Rock sugar

How to do this:

1. Wash and dry the ox tail and marinate with light soy sauce, sugar, sesame oil, chinese wine, white pepper and corn flour - use hands to mix them up and coat the oxtail evenly.

2. Remove skins and pups of the tomatoes in this way:
     (a) gently cut a cross on the tomatoes
   (b) boil water in a pan which can cover the tomatoes
   (c) once water is boiled, swtich off fire, then drop the tomatoes into the hot water for 1 minute
   (d) take out tomato and drop them to a bowl of ice water
   (e) the skin will be peeled off easily
   (f) after removing the skins, cut them up and remove the seeds inside,
   (g) retain all the tomato juice on your chopping board with the board tomatoes.

3. Use a big pot to start the sauce - add all chopped tomatoes with the juice, the cut carrots, then the SAUCE above and start boiling it.

4. Heat up another frying pan and add corn oil, then stir fried the garlic, onion, shallots and ginger until fragrant.

5. Once the above is fragrant, removed them to a plate lined with kitchen towel - to remove some of the oil. Then add all these to the sauce pot.

6.  In the same frying pan, brown the oxtail on all sides - do it in 2 batches as the frying pan might not be able to hold all oxtail on one go.

7. Remove the browned oxtail to a plate lined with kitchen towel.

8. Once all oxtail are browned and oil gently removed through absorption on kitchen towel, add all oxtail to the sauce pot.

9. Top up with hot water in the sauce pot until all oxtail are covered under the braising liquid., then add rock sugar.

10. Once the sauce pot with the oxtail and the rest of the ingredients are boiled, turn down to medium heat and braised the oxtail for 2 to 2.5 hrs. Check every 30 min to ensure nothing sticked to the bottom of the pot. Check taste from time to time.

11. Once braising is finished (oxtail is tender enough for your tasting), remove all oxtail to a new pot.

12. For the braising sauce remaining, use Japanese Oil Paper (for cooking) to remove the oil on top of the braising sauce. You will need to use quite a number of these oil paper to completely removed the oil retained in the sauce.

13. Once the above is finished and you can see sauce is not oily, then see if the sauce is thick enough for your liking. If not, then mix 2 tbsp of cornflour with cold water until all cornflour are dissolved, then add to the braising sauce and boil the sauce until it is thickened and adjust seasonings to your likings.

14. When you are ready to serve, place the oxtail nicely on the serving plate/bowl, top up with the braising sauce.

Best served with noodles or rice!

** you should have quite a lot of braising sauce left behind. Dont throw it away!! once cool, pour them in ziplock bags and put to freezer. You can use this sauce for a lot of other things.

Beef Wellington

* this receipe is modified from the one from "Christmas with Gordon Ramsay"

Ingredients:
(serves 4-6 paersons)

900g beef fillet (perferably the centre cut with even thickness)
sea salt and freshly ground black pepper
2 tbsp olive oil
English mustard, to brush meat

Mushroom Duxelles:
700g chestnut mushrooms or just brown mushrooms, cleaned, and stalks removed
a handful of cooked chestnuts
1 garlic clove, peeled and chopped
2 thyme sprigs, leaves only

To assemble:
8 slices of parma ham (choose those with less salty flavour)
500g ready-made-all-butter-puff pastry
plain flour, to dust
2 egg yolks, lightly beaten with 1 tbsp water (eggwash)

How to make:

One night before cooking:
1. Wash and dry beef with kitchen towel, season with salt and pepper.

2. Heat olive oil in a frying pan over high hear, quickly sear outside of beef until evenly browned, about 5 mins, turning as necessary.

3. Transfer beef to a plate and brush all over with mustard and allow to cool.

4. For the duxelles,out the cleaned mushrooms, cooked chestnuts and garlic in a food processor, add a little bit of salt and pepper and blend to a fine paste, stopping to scrape down the sides a few times.

5. Heat a fry large frying pan and scarpe the mushroom paste to the pan and add the thyme leaves, mix well and cook over high heat until dry, sitriing occassionally. The duxelles must be sufficiently dry to avoid making the pastry too soggy. Spread out on a tray to cool down.

6. On a clean working top, line a large piece of cling film, then lay the parma ham on top, overlapping each other so as to form a rough rectangule large enough to wrap the whole beef fillet.

7. Using a palette knife or a spatula, spread the mushroom duxelles on top of the parma ham, a thin and even layer does it.

8. Lay the beef fillet along the middle of the mushroom layer. Keeping a tight hold of the cling film from the outside edges, neatly rool the parma ham and the mushroom duxelles over the beef into a tight barrel shape. Twist the end of the cling film to secure. Refridgerate for 15 mins to firm up.

9. On a clean working surface, lightly dust with flour and roll our pastry to a thickness of roughly a HK$5 coin thickness and brush with some of the eggwash.

10. Take beef out of fridge, remove from cling film carefully and place it in the middle of the pastry.

11. Roll the pastry around the beef to envelope it and then presss the edges to seal. Pinch the pastry at the ends to seal and trim off the excess. You can use the excess pastry to make patterns on top of the wrap.  Wrap the log tightly in cling film and chill in fridge.

On the night of cooking:
1. Take the beef out from the fridge 1 hr before cooking and bring it to room temperature.

2. Preheat oven to 190'C. Remove cling film and brush the whole pastry with eggwash and bake it oven for 35 min. If pastry appears to be browning too quickly, lower the temperature slightly.

3. Leave to rest in a warm place for 10-15 min before carving.

Enjoy with your favourite gravy, mash and veggies~~

Roast Prime Rib

Ingredients:

Rib eye (best quality one being the PRIME Black Angus from US. If prefer with ribs, i personally prefer the one from Canada instead of Australia. US beef with ribs are still restricted to be imported to HK) - ask butcher to tie it up with strings for you for roasting purpose

garlic, rosemary, thyme, black pepper, olive oil

How to make:

1. The night before your dinner, marinate the beef. First, wash and wipe dry the beef.

2. Then mix together a bowl of minced garlic, minced rosemary and thyme (fresh or dried ones are both ok), black pepper and olive oil -> so that it becomes paste-like. NO SALT at this moment.

                                                                                                                          3. Rub the above paste to the beef and massage the beef for a while before tidying it up like a paste on top.

4. Cover with foil and put to fridge overnite.

5. On the day of cooking, 1 hr before cooking, take out beef from fridge and stand at room temperature. At the same time preheat over at 230C.

6. After 1 hr, season with beef with sea salt and black pepper again. Place beef to oven at 230'C for 20 to 30 min, then turn down to 180'c and roughly another 1.5hr to 2 hr (depending how big your beef is) until a thermometer inserted into centre of meat registers approx 44'C (which is rare to medium rare).

7. Take out from over and stand at room temperature for another 10-15min - the beef will continue to cook by itself and the centre can then reach medium rare status while the sides will be pretty cooked.

* The really cook chef will then deglaze roasting pan and make gravy with red wine. But this sounds pretty difficult for me. So i prefer to order the gravy from Pen Hotel in advance! All u need to do is to boil the whole vacuum pack of gravy, then pour to gravy boat and serve with the beef!! sorry for this shortcut.

* Best served with mash potato and cream corn!

Enjoy!! 



Shepherd's Pie

* original recipe comes from The Ivy, London

Ingredients:
(for 6-8 persons)

450g minced beef
450g minced lamb (or minced pork)
1 onion - peeled and finely chopped
2 cloves of garlic - crushed
5-10 sprigs of thyme - finely chopped
1 tbsp flour
4 tbsp tomato paste
4 tbsp ketchup
75ml red wine
50ml worcestershire sauce
2 pint beef stock
Mashed potato **

How to make:
1. Pre heat oven to 200'C.

2. Seasoned the minced beef and pork with salt and pepper.

3. Heat frying pan, then add olive oil, then cook the meat for a few mins until all done, then drain them in a colander to remove oil and fat.

4. Heat up the same frying pan, add some olive oil, and gently fry the onion, garlic and thyme until soft and fragrant.

5. Then add the meat, flour, tomato puree & ketchup, stirring constantly.

6. Then slowly, add the worcesershire sauce, red wine and beef stock, bring to boil and simmer for 20-30 min unitl the sauce is thickened. Stir them occassaionally to mix them well.

7.  Check seasoning and remove from heat and pour to heat proof dish, then top with mash potato. (best to pipe mash potato on top and make a nice pattern!)

8. Bake fo 30-40 min until potato is browned and served immediately!

** Mash Potato:
1, Peel and cut potatoes into even-sized peices.
2. Boil water in a deep pan, add salt, then add potato and cook for 15-30 min (until potato are soft when fork is sticked insude).
3. Drain potatoes and return them to the pan (without water) over the heat for a short moment to remove excess moisture,
4. Mash them with a masher and mix them with chill butter cut into small pieces until the desired softness and creaminess are achieved.



Teriyaki Hamburger

* original receipe from Harumi Kurihara

Ingredients:
2.5 tpsp breadcrumbs
1/2 cup milk
300 g minced beef
150 minced pork
1.5 cup minced onion
1 egg
1/2 tsp salt
pepper
1/2 tbsp butter
4-5 tbsp teriyaki sauce

For the teriyaki suace:
1 cup mirin
1/2 cup soy sauce
1.5-2 tbsp sugar

How to make:
1. Preheat over to 230'c.
2. Place breadcrumbs in a small bowl and add milk. Set aside until all liquid is absorbed.
3. In a large bowl, mix together the beef, pork, onions, soaked breadcrumbs and egg. Season with salt and pepper.
4. using your hands, mix them well until sticky. Divide the mixture and shape into hamburgers, patting lightly on both sides to make them really firm.
5. Over medium heat, melt butter in a frying pan. Brown the hamburger on both sides then put them into oven and for 15 mins.
6. To make the teriyaki sauce: in a small pan, heat the mirin over how heat for 1-2 mins, then add soy sauce and sugar and simmer for additional 1-2 min. If you prefer a thicker sauce, add corn flour solution until you reach your desired thickness in the sauce.
7. Pour the teriyaki sauce over the cooked burgers and best to serve on a bed of vegetables and with potato coroquette!

ENJOY~

Beef and Potato Coroquettes

Photo should look better than the above. But i forgot to take the photo when the dish was ready. Once i realised, only 4 pc left...

* original recipe from Harumi Kurihara

Ingredients:
7 potatoes (750g)
1 onion
300g minced beef **
3tbsp butter
flour, eggs and breadcrumbs for deep frying

** For Vegetarian version, replaced with vegetarian meat or skip altogether

How to make:
1. Wash potatoes, peel skins and and boil for approx 20-30 min (or until soft).
2. Take out potato and mash until smooth.
3. Mince onion.
4. Marinate minced beef with soy sauce, sugar, sesame oil and pepper.
5. Heat frying pan and add butter, then minced onion. Once fragrant but not too soft, add minced beef. Stir-fried them until beef are all cooked.
6. Mix cooked minced beef mixture with the mash potato.
7. Scoop them and shape them into ball shape.
8. Heat oil to around 170 degrees.
9. Each ball - firsrt dip into flour, then beaten eggs, then breadcrumbs -> deep fry until golden color.
10. Servce with Tonkatsu sauce.

Tips:
** pls remember to press a bit when shaping the mixture. if centre too loose, during the deep frying process, it will break up!
** watch temperature of deep frying oil. If it goes further then 170', then remove some of the hot oil and add some new oil. Otherwise, the new batches will go black very easily!