Beef

Irresistible Beef Ragu Recipe

Tired of the same old beef dish which is not only out-dated but also lacks flavour? This delicious beef ragu recipe is made with fresh veggies, a pinch of Parmesan cheese, and is so filling you won’t be going back for seconds (even though you’d like to!)

RELATED: Healthy Baked Asparagus Fries Recipe

Ingredients

1kg beef brisket, cut into 4 pieces

 plain (all-purpose) flour, for dusting

 ¼ cup (60ml) olive oil

 1 brown onion, thickly sliced

 3 cloves garlic, peeled

 1 cup (250ml) dry red wine

 2 cups (500ml) beef stock

 1 cup (250ml) water

 400g cherry tomatoes

 4 bay leaves

 2 tbsp tomato paste

 1 tbsp caster (superfine) sugar

 400g caserecci+ pasta

 Sea salt and cracked black pepper

 ½ cup basil leaves

 Finely grated Parmesan, to serve

Method

  1. Preheat your oven to 350ºF (180ºC), then move onto the beef. Dust it lightly in flour and remove any excess by shaking it softly.
  2. Pour 2 tablespoons of olive oil over a hot pan on high heat. Cook the beef for 2-3 minutes on each side until brown and crispy. Remove from the pan, and set aside to cool.
  3. Reduce the heat back down to low, then cook the onion and garlic for a few minutes or until it starts to brown slightly.
  4. Increase the heat back to high, and add the wine before mixing well with a wooden spoon. Wait for the mixture to reduce before adding stock, water, tomatoes, bay leaves, tomato paste and some sugar.
  5. Place the beef into a pan, and roast in the oven for 2 hours (depending on your oven this should be the average time).
  6. Cook the pasta in a large saucepan filled with water until al dente. Drain, then toss with sauce, salt, and pepper. Season with basil and Parmesan cheese.

Image and Recipe courtesy of Donna Hay via Domayne

October 29, 2014

Warm Beef Salad Recipe

With summer just around the corner, a light yet satisfying meal is the order of the day – especially at dinnertime. Try this warm beef salad to give you the iron your body needs as well as crucial vitamins and minerals to keep you powering into the warmer weather.

Serves 4

Ingredients

360g lean beef rump steak

425g whole baby beetroot, drained

1 bunch asparagus, woody ends trimmed, cut into 5cm lengths

100g reduced fat feta cheese, crumbled

Olive oil spray

1/4 cup fresh basil leaves, roughly chopped

100g rocket

Method

  1. Preheat oven to 200 degrees Celsius.
  2. Cut each beetroot into 4 wedges. Cook asparagus in saucepan of boiling water for 2-3 minutes, refresh under cold running water and drain.
  3. Add asparagus to beetroot and feta and combine.
  4. Preheat a chargrill pan over medium-high heat. Spray with oil.
  5. Season steaks with pepper and grill for 3 minutes, then turn and cook for a further 3 minutes until medium-rare (or done to your liking).
  6. Remove steak from the heat and transfer to chopping board. Cover with foil and stand for 5 minutes.
  7. Meanwhile, add basil and rocket to the asparagus/beetroot/feta mix and divide between 4 plates.
  8. Thinly slice beef across the grain and place on top of the salad.
  9. Serve immediately.

Recipe via The Healthy Mummy

August 29, 2014