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Tuesday 21 August 2018  
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Beef recipes

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Beef Fillet with Périgueux (Périgord) Sauce
01 01 2003 - 00:05 - in course - beef
Périgueux sauce is a famous symbol of Aquitaine gastronomy and, rather than overwhelming us with ingredients, it is much lighter than you might think, since it is made almost exclusively from
truffles! This makes it an extremely special dish that is not to be missed
[88] comment(s) | read recipecooking recipes Beef Fillet with Périgueux (Périgord) Sauce

Traditional beef bourguignon
01 01 2003 - 00:05 - simmered dishes - beef

Despite my love for simmered dishes, I have to proclaim the appalling truth: “the Dukes of Burgundy shamefully stole the recipe for Flemish stew when they occupied Flanders. Since they didn’t have any good beer, they resorted to wine…” That’s how we can rewrite the history of an excellent dish!


For this recipe, I made myself follow an academic recipe that was made according to the rules of art. I did some research and took inspiration from the recipe suggested in the "Burgundy" volume of the Inventory of French Culinary Heritage.

It is not the easiest or most practical version but we often learn a lot when we follow this kind of recipe. It is distinctive because it does not include carrots but it does include mushrooms.

Here is the first version of this recipe. I will give you other versions that are more or less simple or adapted by great chefs during the next few weeks.


[73] comment(s) | read recipecooking recipes Traditional beef bourguignon

Steak Tartare or Brussels-style Steak Tartare
01 01 2003 - 00:05 - main course - beef
As the name suggests, this recipe is a variation of steak
tartare enjoyed by the Bruxellois. It makes a wonderful lunch.
[68] comment(s) | read recipecooking recipes Steak Tartare or Brussels-style Steak Tartare

Tournedos Rossini
01 01 2003 - 00:05 - beef - foie gras
A musician composes a
gastronomic creation and we end up with the symphony of flavors of Tournedos Rossini. As an historic aside, it really was Rossini himself, who had his moments as a gastronome, who put together this opulent recipe, which tunes up beef, foie gras, truffles and Madeira: the synopsis of a whole menu in a single dish.
[44] comment(s) | read recipecooking recipes Tournedos Rossini

Chili con carne
01 01 2003 - 00:05 - main course - beef
A treat for spicy food lovers that will keep those hunger pangs at bay. A dish of chili in the middle of a table surrounded by your friends is a great start to the evening's festivities.
[34] comment(s) | read recipecooking recipes Chili con carne

Traditional Bolognaise sauce
01 01 2003 - 00:05 - sauce - tomate
A classic among classics, Bolognaise
sauce is the most commonly used sauces to accompany pasta. Rich in meat, the sauce is very simple to prepare and has gone around the world. It is a complete sauce that accompanies a large variety of pasta to make a single dish. Here is the original recipe, the way it is made in Bologna.
[36] comment(s) | read recipecooking recipes Traditional Bolognaise sauce

Beef Carpaccio with Aged Balsamic Vinegar and Cubeb Pepper Salad
01 01 2003 - 00:05 - starter - beef
This makes a light, fresh starter to any meal with its melt-in-the-mouth meat and crunchy
salad.
[55] comment(s) | read recipecooking recipes Beef Carpaccio with Aged Balsamic Vinegar and Cubeb Pepper Salad

Kefta Tajine with Prunes, Almonds and Sesame Seeds
01 01 2003 - 00:05 - main course - taine
Imagine for a moment the delicious aroma that will rise from the
tajine dish when you take off the lid in front of your guests . . . Make sure you have some Moroccan bread to soak up all the delicious cooking juices.
[23] comment(s) | read recipecooking recipes Kefta Tajine with Prunes, Almonds and Sesame Seeds

Beef with carrots
01 01 2003 - 00:05 - main course - beef
This is another great classic from the
stew recipe collection. It is often confused with its cousin - beef bourguignon. In fact, it is a less rustic beef bourguignon to which tomato paste has been added. Like all stews, I love it!
[25] comment(s) | read recipecooking recipes Beef with carrots

 
 
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