6 Amazing Beef Recipes You Need to Cook!

See recipe links below:
Beef Roulade - Delicious Beef Rolls from
Germany- Rouladen is a German dish made of
beef that is rolled up with bacon, onion, and
pickles inside. It is simple to make and only
requires a few ingredients. I've given this recipe a
slight French twist.
First, the beef is pounded thin and then seasoned
with salt and pepper. Then spread meat with 12
tbsp Dijon mustard. I used Dijon, but traditionaly
you would use German mustard. Next, bacon or
smoked ham, onion, and pickles are placed on
top of the beef before it is rolled up and secured
with toothpicks or kitchen twine. The Rouladen is
then browned in a pan before being simmered in
beef broth until tender.This dish is typically
served with potatoes and gravy. For a French
twist, Rouladen can also be made with veal
instead of beef. Being French, I like it served with
mashed potatoes and green beans.
The Ultimate Beef Cheese Burger- Made on the
stove! This is the ultimate beef cheese burger, it's
made on the stove and taste incredible! At the
time of making this it was for the national
hamburger day. Use a good quality beef, freshly
minced by your butcher. This makes a big
difference. Don't add egg, onion and all sorts of
flavourings, that's not what a real burger is about.
It's about tasting each ingredient without over
doing it. Be gentle with the patties, don't pack
them tight. Let the meat rest a few minutes and
there's no need to thumb press the centre. I used
brioche buns for a higher level, but you can
select your favourite bread bun. The caramelised
onions bring the sweetness, the tomato for
freshness, the alugura or rocket lettuce gives you a peppery taste with balsamic vinegar for acid.
Melted Gruyere or Swiss cheese for cheese
lovers, a perfect hamburger balance.
Beef Braciole - A Classic Italian Favourite
Braciole is a classic Italian favourite that's sure to
please the whole family. Tender slices of beef or
pork are rolled up with savory fillings like
Parmesan cheese, parsley and garlic before
being braised in an irresistible tomato-based
sauce. Serve it over pasta, or Polenta with a side
of sauteed vegetables. Either way therellbe no
leftovers! Slices of the top round (topside) can be
quite large so if they are, you'll want to cut them
to make it the perfect size to accommodate two
slices of prosciutto. It needs to be pounded to be
thin and tenderised. Braciole offers something
special for any occasion; whether you're looking
for a hearty weeknight dinner idea or prepping
ahead of time for entertaining guests this
traditional dish packs all sorts delicious flavoursa peppery taste with balsamic vinegar for acid.
Melted Gruyere or Swiss cheese for cheese
lovers, a perfect hamburger balance.
Beef Braciole - A Classic Italian Favourite
Braciole is a classic Italian favourite that's sure to
please the whole family. Tender slices of beef or
pork are rolled up with savory fillings like
Parmesan cheese, parsley and garlic before
being braised in an irresistible tomato-based
sauce. Serve it over pasta, or Polenta with a side
of sauteed vegetables. Either way therellbe no
leftovers! Slices of the top round (topside) can be
quite large so if they are, you'll want to cut them
to make it the perfect size to accommodate two
slices of prosciutto. It needs to be pounded to be
thin and tenderised. Braciole offers something
special for any occasion; whether you're looking
for a hearty weeknight dinner idea or prepping
ahead of time for entertaining guests this
traditional dish packs all sorts delicious flavours into one impressive main course.
)
Boeuf Bourguignon - A classic French beef and
red wine stew that's all about flavour! Slow
cooking is the secret to this dish. Beef burgundy
known in French as Boeuf Bourguignon, a well
know and popular dish across France. lt's a slow
cooked stew, braised in red wine and beef stock
and arguably one of the most delicious beef
dishes in existence. I used rump steak in this
recipe but you can use any cheaper style cuts or
gelatinous meats such as chuck, as it cooks for
hours and still be amazingly tender.
Beef Ragu Cannelloni- Pasta filled with slow
cooked braised beef with a cheesy sauce
Cannelloni is a tube or cylindrical shape pasta
served baked with a filling covered in sauce. This
version uses ltalian style beef Ragù that's been
slowly braised for that intense flavour. Topped with mozzarella cheese, baked until golden. It's that ltalian home
style cooking at its best.
Rib Eye Steak With Red Wine Jus - The ultimate
cut of meat with a shallot and red wine reduction
jus. The rib eye is a tender cut of beef with great
flavour due to the marbling of fat. lt's more
common to have the bone removed in US. In
Australia, it's also known as Scotch fillet without
the bone. This recipe uses the juices from the
meat, reduced red wine, shallots and beef stock,
The jus is thickened with butter for that creamy
flavour. Quick to make and will please any steak
lover.