Joint of beef? Recipes please...anything other than the typical ';Sunday dinner';!?

If it was chicken I know thousands of ways to cook it, spice it up, but with Beef....all I know is my usual method of roasting it, and serving it up with roast potatoes, gravy, veg etc etc.


I would really appreciate anything you have tried and tested!!Joint of beef? Recipes please...anything other than the typical ';Sunday dinner';!?
Roast Beef Recipe


Ingredients





Fore-Rib on the Bone


1 glass red wine


1 glass water


seasoning





Instructions


Preheat oven to 220 C





1. Take the roast out of the fridge, bring to room temperature, do not take straight out of vacuum pack or fridge and put straight in oven!


2. Put in a roasting dish with a little wine and some water and season well


3. Put in preheated oven for 15 minutes until well sealed.


4. Then reduce oven to 200C and roast for 10 minutes per lb for rare, 12 for medium-rare and 20 minutes for well done. Please alter the times downward if you are using a fan oven.


5. Baste the joint with the juices in the roasting pan every half hour, especially if you are using a fan oven. If you are using a roasting bag this is not necessary


6. Once the meat is cooked to your preference, remove from oven and put on a large dish to rest for at least 20 minutes. This allows the juices to run from the meat and leaves you time to make a gravy.


7. To make the gravy, place the roasting tin directly on the hob at a low temperature and stir with a wooden spoon to combine all the juices and any sediment. Season and put in a gravy boat.


8. Carve the meat and enjoy.





How about serving it with a cucumber and ginger salad





1 cucumber coarsely grated unpeeled


100 ml white wine vinegar


1 teaspoon suger


4-5 cm fresh ginger peeled and coarsely grated


Seasoning





Combine all the ingredients and leave for 1 hour before serving.





Serving suggestions


A magnificent roast beef needs to be served with roast potatoes and Yorkshire pudding. Also try parsnips. Braised traditional white celery would be good (chop celery and boil in pan of water until soft with a little wine and seasoning). For something different try chunks of roasted squash 鈥?roast in olive oil with large slices of red pepper, thyme sprigs and a little dried red chilli flakes.Joint of beef? Recipes please...anything other than the typical ';Sunday dinner';!?
In Australia we cook a lot with Asian-influenced twists on European favourites - I like this because I love roast beef but sometimes get a bit over the whole potato drill. I just cut and pasted it from the website I originally found it on hope you don't mind...


My mum also does beef fillet coated in marmalade, sliced very thinly and served warm over a cold Malaysian noodle salad... it's beautiful!





Japanese Style Roast Beef


Chef: Marie Keating





Serves 4





You need:


750g sirloin of beef


1 garlic clove


115ml soy sauce


115ml sake or rice wine


1 陆 tsp. sugar





also:


2 spring onions, trimmed and finely chopped


1.5cm root ginger, peeled and grated


Parsley sprigs





Method:


Choose a long narrow beef joint and remove all the outer fat. Put in a deep saucepan with garlic, soy sauce, sake and sugar. Place a small wooden lid or small upturned plate on top of the joint, cover the pan with a lid, place over high heat and simmer for 10 minutes, shaking the saucepan occasionally so that the meat does not stick. Transfer the meat to a board, cut in half and check the extent of the cooking. If the meat is too rare, cook for a few more minutes. Remove the saucepan from the heat and leave the meat to cool in the liquid, covered. Slice the meat thinly, then arrange on individual plates. Garnish with parsley sprigs. Serve cold in individual bowls, with the cooking liquid from the meat and the prepared spring onion and ginger.
If you have a slow cooker of sufficient size then follow this.


Place your joint into the slow cooker. Add a pint of warm water and a pint of beer. Peel and slice two large onions and place in the slow cooker. Crumble three chicken Oxo cubes into the liquid. Add a little white pepper. Put a layer of peeled, sliced potatoes on top of all.


Close the slow cooker.


Cook for as many hours as you can manage on your normal low setting. Minimum four. Check for drying up of liquid and replenish as needed.
See that's really it with a joint of beef. Unless you're doing a roast/pot roast, either cut it up into steaks, or cube it and make a casserole/stew - red wine, mixed mushrooms, shallots, garlic and herbs for a hunters style casserole, or marinate it in oil, wine, herbs and garlic thread onto sticks for kebabs (interspace with pieces of pepper, onion and mushrooms).
You could light a fire in your back yard, let it brun down to coals, then cover your joint in aluminium foil (wrap it thickly) and bury it in the coals for a few hours. Stoke the coals regularly and keep it hot. The beef should come out with a thick black crust and be very juicy in the middle. It's still a roast, it's just a different kind of roast.
Cut the joint into steaks and have steak and chips
cut it up raw and make a stew
*Roast Beef with Ginger and Five-Spice Butter





3-4lb beef joint


Salt and freshly milled black pepper


-Five-spice butter:


50g/2oz unsalted butter, softened


10ml/2tsp Chinese five-spice powder


-Marinade:


30ml/2tbsp fresh root ginger, peeled and finely chopped


2 garlic cloves, peeled and crushed


5ml/1tsp dried chilli flakes


60ml/4tbsp freshly chopped chives


30ml/2tbsp sherry vinegar





Method:


Preheat the oven to Gas mark 4-5, 180-190掳C, 350-375掳F.


Prepare the five-spice butter; in a small bowl mix together the butter and the five-spice powder. Set aside until required.


Place the joint on a chopping board and lightly score the surface of the beef. Transfer to a large shallow dish and season with salt and pepper. Mix the marinade ingredients together and rub the mixture all over the joint. Cover and marinate in the refrigerator for 2 hours or overnight.


Remove the joint from the refrigerator, shake off any remaining marinade and discard. Smear the surface of the beef with the five-spice butter.


Place on a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices.


Serve the beef with stuffing balls, gravy, crispy roasted vegetables and Brussels sprouts with crispy pancetta and sage.








* beef with mango salad





600g/1lb 5oz beef joint


salt and freshly ground black pepper


olive oil


-For the mango salad


3 tbsp caster sugar


4 tbsp fish sauce


2 limes, juice of both and zest of 1 only


录 medium-sized white cabbage, finely shredded


3 carrots, shredded lengthways


3 long red chillies, de-seeded and finely sliced


5 spring onions, shredded


1 mango, cut into long strips


handful of peanuts, chopped


1 bunch basil, leaves only


1 bunch coriander, leaves only


1 bunch mint, leaves only





Method


1. Preheat the oven to 220C/390F/Gas 6. Rub the joint all over with salt and pepper, then sit it on a heavy, smoking-hot, chargrill pan and leave it to sizzle, smoke, and splutter for a good three minutes or so on each side, until blackened all over (about 12 minutes in all).


2. Sit the joint in a roasting tray, rub it with olive oil, then roast for about 15 minutes. Leave it to rest until cooled, then carve into fine slices.


3. For the mango salad, combine the sugar, fish sauce, lime juice and zest in a large salad bowl.


4. Add all the other salad ingredients and toss together until everything is well coated with dressing.


5. Serve with the beef.








*Mini roast beef and Yorkshire puddings





joint of beef, roasted to taste


6 cup muffin tray


beef fat


6 eggs


1 egg white


450g/陆lb self-raising flour


290ml/陆 pint of milk





Method


1. Preheat beef fat in the muffin trays, at 220C/425F/Gas7 until piping hot.


2. In a bowl whisk together the flour, egg yolks and milk


3. When mixed, add the egg white (adding the egg white when mixed will guarantee that your Yorkshire puddings will always be extra light and fluffy)


4. Cook in oven at 200C/400F/Gas6 for about 10 minutes, or until the Yorkshire puddings are risen and golden brown.


5. Thinly slice the beef (cooked to taste) and fold into the centre of the Yorkshire puddings.


6. Add a dollop of fresh, creamed horseradish. Finish off with drizzle of red wine jus and a sprig of continental fresh parsley.





NB - the red wine jus is simply made by mixing a little red wine with the seasoned juices from the beef.








*Or u can try this link





http://www.bigoven.com/35447-Beef-in-Mus鈥?/a>





ENJOY :-)