Home-Brew Recipes

Archive for the ‘Marvellous Meat’ Category

Let us see the preparation of tasty mutton chops biryani! First boil two cups of basmati rice and keep it separately. Now add a little of turmeric powder to one cup of mutton chops and boil it in cooker for ten minutes. Keep a frying pan in the stove, add one teaspoon ghee, oil and fry a little of curry leaves, cloves and biryani leaves.

When they are fried well, add tomato and ginger garlic paste to the above content and stir well until it gets cooked. Now add two teaspoons of garam masala, boiled mutton chops. Add salt for taste. When the water gets evaporated, add basmati rice, mint leaves and coriander leaves and heat it in low flame for ten minutes. When all are perfectly cooked, take it off the stove and serve hot!

Earthy and substantial, this is the ideal dish for chilly autumn evenings. The beans acquire layers of taste when slow-cooked in the rice sauce provided by the meat. A lemon-dresses salad is all it needs on the side.

Ingredients:

4 – lamb shanks, 1- largely chopped onions, 2 – sliced garlic cloves, 1 – celery stick, 1 – sliced carrot, leaves for 2 fresh rosemary sprigs, 175ml – white wine, 45ml – plain flour, 45ml – olive oil, 2 – bay leaves, 30ml – tomato puree, 225g – cups dried cannellini beans soaked overnight in water to cover and salt and ground pepper to taste.

Preparation Method:

1. Preheat the oven to 160^o C/Gas 3. Season the lamb shanks and coat them lightly in flour. Heat the oil in the flameproof casserole over a high heat and brown the meat on all sides. Lift them out and set them aside.
2. Add the onion to the oil remaining in the casserole and sauté until golden, stir in the garlic, celery, carrot, rosemary and bay leaves.
3. Put the meat back in the pan and pour the wine slowly over it. Let it bubble and reduce, then stir in the tomato puree diluted in 450ml hot water.
4. Drain the beans and add them to pan with pepper taste. Mix well. Cover the casserole, transfer it to the oven and bake for 1 hour. Stir in salt to taste and add 150ml hot water. Cover and cook for 1 hour more, or until tender.

This recipe makes the very most o the delicious taste and tender texture of braising beef by marinating it in red wine and topping it with a cheesy grated potato crust that bakes to a golden, crunchy consistency. For a change, instead of grating the potatoes, slice them thinly and layer over the top of the beef with onion rings and crushed garlic.

Ingredients:

675g – stewing beef which is diced, 300ml – red wine, slice of orange peel, 2 – onions cut into chunks, 2 – carrots which is cut into chunks, 1 – crushed garlic clove, 225g – button mushrooms, 450g – grated potatoes, 30 ml – creamed horseradish, 50g – grated mature cheddar cheese, 30ml – olive oil, 150ml – beef stock, 45ml – cornflour, salt and black pepper to taste.

Preparation Method:

1. Place the diced beef into a non-metallic bowl. Add the red wine and orange peel and season with black pepper. Mix the ingredients together and then cover  and marinate in the refrigerator for at least 4 hours or overnight if possible.
2. Preheat the oven to 160⁰ C. Drain the beef, reserving the marinade.
3. Heat 30ml of the oil in a large flameproof casserole and cook the meat, in batches, for 5 minutes to seal. Add the onions, carrots and garlic and cook for 5 minutes. Stir in the mushrooms, red wine marinade and beef stock. Simmer.
4. Mix the cornflour  with water to make a smooth paste. Stir into the pan. Season, cover and cook in the oven for 1 ½ hours.
5. Make the crust 30 minutes before the end of the cooking time for the beef. Start by blanching the grated potatoes in boiling water for 5 minutes. Drain well and then squeeze out all the extra liquid.
6. Stir in the remaining oil, the horsedish and the cheese, then sprinkle evenly over the surface of the beef.
7. Increase the oven temperature to 200^o C and cook the dish for a further 30 minutes so that the top is crispy and slightly browned.