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Tag: beef

Asian cuisine6 Comments

Chinese Stir Fried Beef with Ginger and Scallions

April 18, 2022 StefanGourmet

This dish looks and sounds very simple, but it requires a lot of ingredients and a lot of steps. They are worth it though. For this stir fried beef with ginger and scallions I used the recipe from Chinese Cooking … Continue reading Chinese Stir Fried Beef with Ginger and Scallions

Secondi di Carne (meat dishes)4 Comments

Fritto Misto alla Piemontese (Fried Steak, Mushrooms, and Zucchini)

March 13, 2022 StefanGourmet

Fried steak is a typical dish from the Italian region of Piemonte. Morsels of beef are breaded with flour, eggs, and breadcrumbs, and then deep fried until golden brown and crispy on the outside and tender and juicy medium rare … Continue reading Fritto Misto alla Piemontese (Fried Steak, Mushrooms, and Zucchini)

2. Primi (pasta, risotto)9 Comments

Anolini in Brodo (Round Ravioli in Broth from Parma)

January 22, 2022 StefanGourmet

Anolini in brodo is a typical dish from the region of Parma that intrigued me when I enjoyed it at Locanda Mariella. The small round ravioli are filled with stale bread that is soaked in meat jus. The result is … Continue reading Anolini in Brodo (Round Ravioli in Broth from Parma)

Secondi di Carne (meat dishes)7 Comments

Braised Blade of Beef Sous Vide with Peperonata and Salsa Verde

December 27, 2021 StefanGourmet

Bollito misto is a classic Italian recipe from Piemonte of boiled meat with various sauces, including salsa verde. At Ristorante Trippi in Valtellina I enjoyed a dish inspired by bollito misto, which was a boiled blade of beef with salsa … Continue reading Braised Blade of Beef Sous Vide with Peperonata and Salsa Verde

2. Primi (pasta, risotto)2 Comments

Ravioli del Plin al Sugo d’Arrosto (Meat Ravioli from Piemonte)

December 20, 2021 StefanGourmet

Ravioli are called agnolotti in Piemonte. Every restaurant in Piemonte has them on the menu. As is always the case with traditional recipes in Italy, there are many variations. The most important variations are with or without greens (spinach or … Continue reading Ravioli del Plin al Sugo d’Arrosto (Meat Ravioli from Piemonte)

1. Antipasti (appetizers)4 Comments

Veal Tartare With Hazelnuts (Carne Cruda Con Nocciole)

December 17, 2021 StefanGourmet

At Ristorante Trippi in Valtellina I enjoyed veal tartare with hazelnuts. Although this was in Lombardia, it is close to Piemonte were carne cruda is a very typical dish. This version with ground hazelnuts mixed through the meat was very … Continue reading Veal Tartare With Hazelnuts (Carne Cruda Con Nocciole)

Secondi di Carne (meat dishes)8 Comments

Brisket Pastrami Sous Vide

June 5, 2021 StefanGourmet

Pastrami is usually made by brining, smoking, and then steaming brisket or other types of meat. By using sous vide instead of steaming, the meat will be more tender and juicy. Brisket, especially if it is lean, is prone to … Continue reading Brisket Pastrami Sous Vide

Sous-Vide tips & tricks6 Comments

Bife de Tira Sous-Vide

September 19, 2020September 19, 2020 StefanGourmet

Bife de tira is a cut of beef that I had not seen before, so I bought it out of curiosity. It did look nicely marbled. I tried to google it to find out what it was, but found contradicting … Continue reading Bife de Tira Sous-Vide

Sous-Vide tips & tricks15 Comments

The Use of Chilling After Cooking Steak Sous-Vide

September 12, 2020October 30, 2020 StefanGourmet

The topic of chilling after cooking sous-vide, also referred to as “shocking” or “ice bath”, is frequently debated in sous-vide support groups on Facebook. Some people insist chilling after sous vide should always be done, others don’t understand its use … Continue reading The Use of Chilling After Cooking Steak Sous-Vide

Asian cuisine6 Comments

Thai Green Curry with Sous Vide Beef and Eggplant

November 25, 2019November 25, 2019 StefanGourmet

Making your own Thai green curry paste from scratch is so worth it. If you have a blender it is very easy and the hardest part could be sourcing the ingredients. Fresh curry paste has more depth of flavor and … Continue reading Thai Green Curry with Sous Vide Beef and Eggplant

Secondi di Carne (meat dishes)5 Comments

Sous-Vide Mexican Shredded Beef With Green Peppers (Deshebrada)

September 13, 2019September 21, 2019 StefanGourmet

Deshebrada literally means “shredded” in Spanish. It is also the short name for a beef stew in Mexico. I saw this recipe for shredded beef with green pepper strips on Irene’s blog, and knew at once I wanted to make … Continue reading Sous-Vide Mexican Shredded Beef With Green Peppers (Deshebrada)

Cooking6 Comments

Crispy Green Beef Enchiladas

September 2, 2019September 2, 2019 StefanGourmet

As promised some recipes that use the salsa verde I posted about yesterday. These crispy green enchiladas are based on Baby Lady’s recipe, with beef instead of chicken. It was one of the best new dishes I’ve tried lately. The … Continue reading Crispy Green Beef Enchiladas

Secondi di Carne (meat dishes)7 Comments

Beef Burgers Sous-Vide

June 27, 2019June 27, 2019 StefanGourmet

It is fun and very tasty to make your own beef burgers from scratch. All you need is a meat grinder. You will need beef with a lot of marbling, like chuck (as I used here) or shortribs. Without fat, … Continue reading Beef Burgers Sous-Vide

Secondi di Carne (meat dishes)4 Comments

Oxtail Sous-Vide Served In A Portobello Mushroom With Stir-Fried Spinach

May 5, 2019May 6, 2019 StefanGourmet

Oxtail is one of those meats that can be prepared sous-vide in a way that it could never be without sous-vide. By cooking it a whopping 4 days (96 hours, give or take) at 60C/140F, the meat becomes as tender … Continue reading Oxtail Sous-Vide Served In A Portobello Mushroom With Stir-Fried Spinach

Asian cuisine10 Comments

Beef Rendang Sous-Vide

March 30, 2019March 30, 2019 StefanGourmet

Beef rendang is the national dish of Indonesia. I’ve already blogged my recipe for Rendang many years ago. Back then, I didn’t think it made sense to prepare it sous-vide, as an important part of making Rendang is reducing and … Continue reading Beef Rendang Sous-Vide

Secondi di Carne (meat dishes), Sous-Vide tips & tricks21 Comments

Beef Blade Steak Sous-Vide Time & Temperature Experiment

January 5, 2019 StefanGourmet

Blade steaks are a cut of beef from the shoulder area with a fascia (tough connective tissue) in the center. If the same part is sliced the other way and the fascia is removed, it is called a flat iron … Continue reading Beef Blade Steak Sous-Vide Time & Temperature Experiment

2. Primi (pasta, risotto)18 Comments

Ragù alla Bolognese Sous-Vide

November 5, 2018November 5, 2018 StefanGourmet

The most famous Italian meat sauce for pasta is of course the one from Bologna: ragù alla bolognese. And with reason: if made properly it can be divine. Outside of Italy (or inside of Italy in tourist traps) it is … Continue reading Ragù alla Bolognese Sous-Vide

Asian cuisine16 Comments

Chinese Steamed Buns with Beef Short Ribs Sous Vide Filling

May 11, 2018May 11, 2018 StefanGourmet

Steamed Chinese buns with a meat filling are known as “bapao” in the Netherlands. It is very popular snack food. You can buy them in the supermarket and heat them up in the microwave. The quality is not very good … Continue reading Chinese Steamed Buns with Beef Short Ribs Sous Vide Filling

Secondi di Carne (meat dishes)14 Comments

Frau Marquardt’s Rheinischer Sauerbraten (Beef Stewed in Vinegar)

May 1, 2018May 1, 2018 StefanGourmet

My German co-worker Timo mentioned that his grandmother prepares the best Sauerbraten using a family recipe that she in turn got from her own mother. I am always interested in traditional family recipes, and luckily he was willing to share … Continue reading Frau Marquardt’s Rheinischer Sauerbraten (Beef Stewed in Vinegar)

Sous-Vide tips & tricks25 Comments

Sous Vide Warm Aging Revisited

April 30, 2018May 1, 2018 StefanGourmet

Six years ago I blogged for the first time about a technique that I called “warm aging”. Aging is a technique that is used to improve the texture of meat and sometimes also to give it more flavor by the … Continue reading Sous Vide Warm Aging Revisited

Secondi di Carne (meat dishes), Sous-Vide tips & tricks21 Comments

Fish Sauce-Aged Steak

April 10, 2018 StefanGourmet

Dry aging is a technique to improve the texture and flavor of meat, especially steak. It is costly because the outside needs to be trimmed and discarded, and moisture is removed from the meat so it loses weight. To improve … Continue reading Fish Sauce-Aged Steak

Secondi di Carne (meat dishes)7 Comments

Beef Short Ribs Sous-Vide: Like Steak Or Braised

December 9, 2017December 9, 2017 StefanGourmet

Beef short ribs are a very popular cut to prepare sous-vide, because they are so flavorful. How do you like beef short ribs? Braised and unctuous like in the photo above? Then cook them sous-vide for 24 hours at 74C/165F. … Continue reading Beef Short Ribs Sous-Vide: Like Steak Or Braised

2. Primi (pasta, risotto)11 Comments

Conchiglie alla Vaccinara (Pasta with Oxtail Ragù Sous-Vide)

November 19, 2017November 19, 2017 StefanGourmet

Coda alla Vaccinara is a classic dish from Rome: oxtail stewed in tomato sauce. It is usually served as a secondo, but you can also eat the sauce over pasta as a primo before that. Another less common variation is … Continue reading Conchiglie alla Vaccinara (Pasta with Oxtail Ragù Sous-Vide)

Secondi di Carne (meat dishes)12 Comments

Texas Chili Sous-Vide

November 8, 2017November 8, 2017 StefanGourmet

Chili is a American dish of beef and chiles. There are many versions and debates about what is and is not authentic chili. I trust the judgement of Adam J. Holland aka The Unorthodox Epicure on what is real chili, and … Continue reading Texas Chili Sous-Vide

Sous-Vide tips & tricks90 Comments

How To Prevent A Bad Smell With Long And Low Sous-Vide Cooks

November 1, 2017January 16, 2021 StefanGourmet

When you cook meat (beef, lamb, pork, venison, etc.) sous-vide for a long time (8 hours or more) at a temperature below 60C/140F, sometimes the meat comes out with an unpleasant smell. Sometimes just faintly, sometimes very strongly. The bag … Continue reading How To Prevent A Bad Smell With Long And Low Sous-Vide Cooks

Asian cuisine11 Comments

Black Bean Beef Sous-Vide

September 1, 2017September 1, 2017 StefanGourmet

When I saw black been beaf on One Man’s Meat, I knew at once I wanted to make a sous-vide version. Conor’s Asian recipes are always quick, simple, and full of flavor. Sous-vide takes the quickness out of it, but … Continue reading Black Bean Beef Sous-Vide

Secondi di Carne (meat dishes), Sous-Vide tips & tricks21 Comments

Roast Beef: Oven Versus Sous-Vide

August 18, 2017 StefanGourmet

Sometimes a picture says more than a thousand words, but in this case the picture above doesn’t completely convey the difference between the two pieces of roast beef. Both are cooked to a core temperature of 55C/131F. The one on … Continue reading Roast Beef: Oven Versus Sous-Vide

Secondi di Carne (meat dishes), Sous-Vide tips & tricks21 Comments

Warm-Aged and Hay-Smoked Beef Picanha

July 9, 2017July 9, 2017 StefanGourmet

The popularity of picanha as a cut of beef to be prepared on the grill (BBQ) hails from Brazil, and that is why the cut is known under its Brazilian (Portuguese) name. It is called rump cover or rump cap … Continue reading Warm-Aged and Hay-Smoked Beef Picanha

Dutch cuisine6 Comments

Frikandellen (Dutch Deep Fried Hot Dog)

May 26, 2017May 26, 2017 StefanGourmet

A frikandel is one of the most popular Dutch fast food items. They are usually produced from “mechanically separated meat”, which means any meat that can be obtained through mechanical means from a carcass after ‘regular’ butchering has finished. To … Continue reading Frikandellen (Dutch Deep Fried Hot Dog)

2. Primi (pasta, risotto), Secondi di Carne (meat dishes)12 Comments

La Genovese alla Napoletana Sous-Vide (Ziti and Beef with Onion Sauce)

April 14, 2017April 14, 2017 StefanGourmet

Stefano of Italian Home Cooking has done it again: he posted a delicious traditional Italian recipe that I had not heard of before. I love Ragù alla Napoletano, which is a large piece of beef braised in tomato sauce. The … Continue reading La Genovese alla Napoletana Sous-Vide (Ziti and Beef with Onion Sauce)

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