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By Mustard Communications
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By John H Glen
In this celebrated Szechwan recipe slender slices of beef are stir-fried for a few minutes, and then stir fried with spicy seasonings. I’ve added carrots and celery cut into match
By John H Glen
Take a crack at stirring your weekday meals with this one bowl Asian supper that the whole family will enjoy, its just perfect for sitting in front of the telly with a chilled beer.
By Derick Williamson
I remember my mum making this for dinner parties. My sister and I used to hoover any left in the pan the next morning, so I have a slightly unhealthy love of having this cold, too.
Got this recipe from the December 2010 'Easy Food' magazine, but as I've made it and enjoyed it, I want to save it somewhere where I won't lose it (ie. husband might throw mag out)
Szechuan food is a heavy cuisine which is very hard to find outside of China. This a classic combination of the main flavors: Chilli, Ma (Szechuan pepper), beef and fresh herbs/veg
Salt beef (also called pickled brisket) is very versatile as a hot meal with vegetables or served cold in a sandwich, using rye bread for a distinctive flavour.
The smell when you open the crust is simply divine, the crust keeps the beef warm while it rests, saves having to wrap it up after taking out of oven - great to serve at the table!
By Johnnie Mountain
“This dish is ideal for using the roast beef trimmings left over after a great Sunday lunch, alternatively use a ribeye steak, but make sure you cut it into thin strips.”
This is a good hearty pie and the family will love. My riend first cooked it for me but i have tweaked the recipe a bit. It's good old cooking and i am dedicating it to my friend.