Beef

Take-out at Home – Mongolian Beef

Mongolian Beef with stir-fry vegetables

The first time I tasted Mongolian Beef was at a Chinese chain restaurant called P.F. Changs. The beef was wonderfully salty, savoury and very tender. Since then, I’ve developed my own recipe and it has now become a regular dish on our dinner table. The dish itself is of American-Chinese origin has has nothing to …

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Corned Beef & Cabbage an Irish-American Saint Patty’s Day Classic

Corned Beef with Cabbage, Carrots and Potatoes

On March 17th almost everyone in the United States claims to have some Irish heritage in their blood. Aside from drinking green colored beer, chewing Guinness, wearing silly leprechaun green paper hats and being a little green around the gills from too much Irish Whiskey, there is the traditional meal of corned beef and cabbage. …

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Stewie’s Dry Rub for Grub

Grub Rub Ingredients

An American (or maybe just Texan thing) that I have whole-heatedly embraced is using a dry rub when grilling meat, whether in the broiler (grill) or the barbecue. Dry rubs are spice mixtures that are rubbed onto raw meat before cooking to impart flavour and caramelisation, however unlike marinades they don’t tenderise. To begin with …

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“What’s your beef?”

UK Beef Cuts

By “What’s your beef”, I don’t mean the complaint, but your favourite steak. In todays sanitised supermarket  aisles we are persuaded that the best steak, must be the most expensive, because they are more tender. However given that the ‘choice’ cuts i.e. the loins and rib account for such a small part of the overall …

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Italian Meatballs – Santelli Family Style

Italian Meatballs

As a child I remember going to my great grandmother’s house in New Jersey and sitting down for an afternoon of eating. The afternoon would start with this special round Italian bread, butter and strong stove top brewed coffee. Then the pan fried meatballs would be served, with the chicken soup with small pasta coming …

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