Beef Archives - Peter Timbs Meats https://www.petertimbsmeats.co.nz/recipe_cat/beef/ Peter Timbs Meats Butchery & Delicatessen Thu, 11 Apr 2024 19:29:57 +0000 en-NZ hourly 1 https://www.petertimbsmeats.co.nz/wp-content/uploads/2019/11/cropped-PT-favicon-32x32.png Beef Archives - Peter Timbs Meats https://www.petertimbsmeats.co.nz/recipe_cat/beef/ 32 32 172168780 Crock Pot Beef Pie with Bacon & Winter Veggies https://www.petertimbsmeats.co.nz/recipe/crock-pot-beef-pie-with-bacon-winter-veggies/ https://www.petertimbsmeats.co.nz/recipe/crock-pot-beef-pie-with-bacon-winter-veggies/#respond Tue, 25 Jul 2023 19:59:17 +0000 https://www.petertimbsmeats.co.nz/?post_type=recipe&p=22727 Set and forget, we take the guess work out of a mid-week pot-pie with this beauty. Just pop our casserole mix and a few other...

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Set and forget, we take the guess work out of a mid-week pot-pie with this beauty. Just pop our casserole mix and a few other additions in a slow cooker in the morning before work, and we’ll see you at the table for dinner!

Crock Poit Beef Pie with Bacon & Winter Veggies
Servings4 People
Prep Time10 minutes
Cook Time4-8 Hours
Ingredients
Instructions
  1. 1. Place crock pot beef casserole mix, bacon, mushrooms, wine, stock, butter, herbs, and bay leaves in the bowl of a slow cooker. Cook on low for 8 hours or on high for 4 hours.
  2. 2. Once the meat is cooked and falling apart, combine cornflour, pepper, and ¼ cup (60ml) water in a small bowl. Stir through mixture then cover and cook on high for a further 10 minutes.
  3. 3. Meanwhile, preheat oven to 200°C fan forced.
  4. 4. Transfer pie mix to a 2L (8-cup) capacity oven-proof dish. Arrange pastry over pie filling, letting it drape over the sides. Crimp edges and slash the top to let steam escape when cooking. Brush with egg yolk, season with salt and pepper, and scatter with extra herbs. Bake for 20–30 minutes or until golden and puffed.
  5. 5. Serve from the middle of the table with hot beans.

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]]> https://www.petertimbsmeats.co.nz/recipe/crock-pot-beef-pie-with-bacon-winter-veggies/feed/ 0 22727 Standing Beef Rib Roast with Smoked Cheddar and Chive Mash https://www.petertimbsmeats.co.nz/recipe/standing-beef-rib-roast-with-smoked-cheddar-and-chive-mash/ Fri, 15 Nov 2019 07:46:49 +0000 http://www.petertimbs.jadecreative.co.nz/?post_type=recipe&p=8244 This is a special cut of beef to roast – it’s essentially a piece of scotch fillet with the bone left in, and the texture...

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]]> This is a special cut of beef to roast – it’s essentially a piece of scotch fillet with the bone left in, and the texture and flavour is simply unbeatable. If you can’t find it in-store, ask your butcher. Because it’s so visually impressive with those great bones, it’s a knockout dish to serve when you’re entertaining – and easy to prepare as well.
Standing Beef Rib Roast with Smoked Cheddar and Chive Mash
Servings2 people
Prep Time10 minutes
Cook Time20 minutes
Passive Time1 hour
Ingredients
Beef
Shallots
Mash
To serve
Instructions
  1. Preheat the oven to 220ºC.
Beef
  1. Pat the beef dry with a paper towel, coat with a little oil and season with salt and pepper. Heat a large frying pan over a high heat and when the pan is very hot, sear the meat until browned all over. Transfer to a roasting dish (bone side down) and roast in the oven for 15 minutes. After 15 minutes, reduce the oven temperature to 160°C and continue to cook for 20 minutes per 500g for medium (or 15 minutes per 500g for rare). Remove from the oven, cover loosely with foil and rest for 20-30 minutes before carving across the grain.
Shallots
  1. Shake the shallots with the cornflour in a small bag to coat. Heat the oil in a small saucepan over a medium-high heat. Add the shallots and cook for 5-10 minutes until they are golden brown and crispy, stirring occasionally. Drain on paper towels and sprinkle with a pinch of salt.
Mash
  1. While the meat is cooking, place the potatoes in a pot of cold salted water. Bring to the boil, then immediately reduce to a gentle simmer and cook until the potatoes are tender. Drain, then place back over a low heat for a minute or so to dry out any remaining moisture. Mash the potatoes or pass through a potato ricer or sieve. Stir in the butter and cheese using a wooden spoon then add chives. Season if required.
Pan jus
  1. To make the jus, discard any excess fat from the roasting dish, place the dish on the stovetop over a medium-high heat, add the red wine and bring to the boil for 30 seconds. Reduce the heat and simmer until reduced by two thirds, scraping the bottom to add flavour. Add the stock and simmer for another few minutes. Whisk through the butter and sugar and pour into a jug.
Recipe Notes

Spoon mounds of potato onto serving plates. Slice the rested meat and place a slice or two on top of the potato. Drizzle the beef with jus, sprinkle with shallots and serve with a side of seasonal vegetables or a salad.

 

QUALITY MARK

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]]> 8244 One Brandy, One Beef https://www.petertimbsmeats.co.nz/recipe/one-brandy-one-beef/ Fri, 15 Nov 2019 06:52:21 +0000 http://www.petertimbs.jadecreative.co.nz/?post_type=recipe&p=8227 The post One Brandy, One Beef appeared first on Peter Timbs Meats.

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One Brandy, One Beef
Servings2 people
Prep Time10 minutes
Cook Time20 minutes
Passive Time1 hour
Ingredients
Instructions
  1. Combine beef, garlic, bay leaves and brandy in a large bowl, mix well. Cover, refrigerate for 3 hours or overnight.
  2. Drain beef from marinade. Reserve marinade. Heat oil in a large baking dish, add beef, cook on stove top until browned all over. Bake uncovered, at 230deg for 15 minutes, reduce heat to 180deg and pour over marinade, bake for about 1 ½ hours or until beef is cooked to your liking. Cover with foil and let rest for 20 minutes before slicing.
  3. Drain all but 2 Tablespoons of juices from dish, add flour, stir over heat until bubbling. Gradually stir in stock, stir over heat until mixture boils and thickens. Stir in cream and peppercorns, simmer, uncovered until sauce is heated through. Serve beef with sauce.
Recipe Notes

QUALITY MARK

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]]> 8227 Herbed Roast Scotch Fillet https://www.petertimbsmeats.co.nz/recipe/herbed-roast-scotch-fillet/ Fri, 15 Nov 2019 06:35:58 +0000 http://www.petertimbs.jadecreative.co.nz/?post_type=recipe&p=8223 Herbed Roast Scotch Fillet Herbed Roast Scotch Fillet CourseMain Dish CuisineItalian Servings2 people Prep Time10 minutes Cook Time20 minutes Passive Time1 hour Ingredients 2kg Quality...

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]]> Herbed Roast Scotch Fillet
Herbed Roast Scotch Fillet
Servings2 people
Prep Time10 minutes
Cook Time20 minutes
Passive Time1 hour
Ingredients
Homemade Horseradish Cream
Instructions
  1. Preheat the oven to 200ºC. Line a baking tray with foil or baking paper.
  2. Remove the beef from the refrigerator 1 hour before roasting. Keep well-covered. All meats especially larger pieces for roasting will cook better if cooked from room temperature and not directly from the refrigerator.
  3. Place the beef on the prepared tray.
  4. Season the beef with pepper and if wished a little salt. Place the herbs on top and secure with string or twine – but not a plastic twine as it will melt!
  5. Roast in the preheated oven for 1¼ hours. This should give you medium-rare to medium. Best results will be gained by testing with a meat thermometer.
  6. Stand the roast for 15 minutes before carving into thin slices. Reserve any meat juices for the horseradish cream.
Homemade Horseradish Cream
  1. Whip the cream softly. Stir in the horseradish, lemon juice and sugar. Cover and refrigerate until required. The cream can be made a few hours in advance. Before serving, stir in any reserved beef juices. These add flavour and colour to the cream.
Recipe Notes

QUALITY MARK

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]]> 8223 Festive Roast Beef https://www.petertimbsmeats.co.nz/recipe/festive-roast-beef/ Fri, 15 Nov 2019 06:12:05 +0000 http://www.petertimbs.jadecreative.co.nz/?post_type=recipe&p=8218 The post Festive Roast Beef appeared first on Peter Timbs Meats.

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Festive Roast Beef
Servings2 people
Prep Time10 minutes
Cook Time20 minutes
Passive Time1 hour
Ingredients
Instructions
  1. Preheat oven to 200°C. Tie the beef at regular intervals with unwaxed white kitchen string to secure. Reserve 3 whole sprigs of rosemary. Coarsely chop 1 tablespoon of the remaining rosemary. Combine the chopped rosemary, oil and garlic in a small bowl. Rub the rosemary mixture over the beef. Thread the reserved rosemary sprigs under the string on the beef. Season with salt and pepper.
  2. Heat the extra oil in a roasting pan over high heat. Add the beef and cook, turning occasionally, for 6 minutes or until brown all over. Roast in the oven, basting regularly with pan juices, for 15-20 minutes for medium-rare or until cooked to your liking.
  3. Remove beef from baking pan and transfer to a plate. Cover with foil and set aside for 10-15 minutes to rest. Remove string and rosemary sprigs from the beef. Carve the beef across the grain into thick slices. Place on a serving platter and serve immediately with horseradish or your preferred gravy or sauce, and fresh seasonal vegetables.
Recipe Notes

QUALITY MARK

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]]> 8218 Easy Beef Stroganoff https://www.petertimbsmeats.co.nz/recipe/easy-beef-stroganoff/ Fri, 15 Nov 2019 06:02:33 +0000 http://www.petertimbs.jadecreative.co.nz/?post_type=recipe&p=8211 Warm up with the delicious flavours in this beef stroganoff, we think its one that the whole family will love. Easy Beef Stroganoff CourseMain Dish...

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]]> Warm up with the delicious flavours in this beef stroganoff, we think its one that the whole family will love.
Easy Beef Stroganoff
Servings2 people
Prep Time10 minutes
Cook Time20 minutes
Passive Time1 hour
Ingredients
Instructions
  1. Coat the beef strips in a little oil. Season with salt and pepper. Preheat a non-stick pan to a moderate heat. Cook the beef in 3 batches. Cook one side until the fi rst sign of moisture appears on the uncooked side, then turn and cook the other side. Remove each batch and set aside.
  2. Melt butter in the pan, add the onion and cook until soft. Add the mushrooms, cook until tender. Add beef stock and tomato paste, stir to combine and bring to the boil. Reduce heat and simmer for 2 minutes.
  3. Stir in the combined sour cream and cornfl our. Stir well, simmer for 1 minute. Return beef to pan and simmer for 2 minutes. Serve with noodles or pasta, and either salad or seasonal vegetables.
Recipe Notes

QUALITY MARK

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]]> 8211 Asian Beef and Noodles https://www.petertimbsmeats.co.nz/recipe/asian-beef-and-noodles/ Thu, 14 Nov 2019 12:16:42 +0000 http://www.petertimbs.jadecreative.co.nz/?post_type=recipe&p=8188 You’ll love the punchy Asian flavours in the marinade; they add a delicious boost to the dish. Use strips of beef sirloin or rump or...

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]]> You’ll love the punchy Asian flavours in the marinade; they add a delicious boost to the dish. Use strips of beef sirloin or rump or if you have cooked steak in the fridge, cut into strips and add to the stir-fry to heat through before serving.
Asian Beef and Noodles
Servings2 people
Prep Time10 minutes
Cook Time20 minutes
Passive Time1 hour
Ingredients
Beef
Marinade
Instructions
Marinade
  1. Place all the ingredients in a small bowl and whisk to combine.
Beef
  1. Place the beef strips in a non-metallic dish and pour over the marinade. Cover and leave to marinate for about 10 minutes.
  2. Meanwhile, cook the noodles in boiling water until tender, about 6 minutes. Drain and refresh under cold water. Add a dash of oil and toss to prevent them sticking together.
  3. Heat a wok until hot. Add a good dash of oil, and when hot, add half the beef and stir-fry for 1-2 minutes. Transfer to a plate and repeat with remaining beef. Keep remaining marinade.
  4. Add another dash of oil to the wok. Add the broccoli and beans and stir-fry until partially tender. (Add a dash of water or stock if the vegetables look dry and are colouring too quickly). Add mushrooms, spring onion and chilli. Stir-fry until all vegetables are just tender, about 5 minutes. Return the beef and remaining marinade to the wok, toss quickly then serve immediately.
Recipe Notes

Place the noodles in a large shallow serving bowl. Spoon over the beef stir-fry and sprinkle with the sesame seeds.

QUALITY MARK

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