This holiday season, we’re looking forward to hearty meals that will make our time with friends and family even more memorable. Learn these 6 beef recipes that will do just that from Chef Martin!
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Intro (0:00)
RECIPES:
Beef Ragu With Pappardelle (0:39)
1 kg Flank, cut into 2 inch squares
5 cloves Chopped garlic
1 can (480 g) Crushed tomatoes
2 pc Bay leaves
1 pc Large carrot, peeled and chopped
2 sprigs Fresh thyme
2 cups Beef broth
1/2 kg Pappardelle, cooked according to package directions
Chopped parsley, for garnish
Grated parmesan
Olive oil
Beef Rendang (2:02)
Rendang paste
5 pc Dried red chilies, soaked in hot water for 1 hour with seeds discarded
5 pc Small red onions, sliced
5 cloves Garlic, chopped
1 thumb Ginger, sliced
1 thumb Turmeric, sliced
1 thumb Galangal, sliced
3 stalks Lemongrass, white part only (about 5 inches from the bottom) chopped
For cooking
1 kg Brisket, cut into 1/2 inch chunks
1 cup water
2 cups Coconut milk
1 cup Fresh grated coconut, toasted in the pan until brown
3 pc Kaffir lime leaves
Juice of 1 lime
2 tsp salt
2 tsp sugar
Korean Short Ribs (3:28)
1 kg Short ribs, cut into 1.5-inch cubes
1 pc Large onion, peeled and quartered
1 thumb Ginger, peeled and sliced
5 cloves Garlic, crushed
2 stalks Scallions, white part only set aside green part
Braising Liquid
1/2 cup Soy sauce
1/4 cup Rice wine
3 tbsp Honey
1 pc Small Fuji apple, peeled, cored, and grated
3 tbsp Sugar
1 tbsp Grated ginger
1 pc Korean radish, peeled and cut into 1.5-inch rounds
1/2 tsp pepper
5 pc Dried shiitake, soaked and quartered
1 pc Large carrot, cut into chunks
3 tbsp Sesame oil
Kaldereta Sulipan (5:09)
Beef
1 kg Brisket, cut into 2-inch cubes
1 tbsp Whole peppercorns
2 pcs Bay leaves
Fajitas
3 Tbsp Oil
1 pc (50 g) Onions, chopped
3 cloves (15 g) Garlic, chopped
3 tbsp Liver spread
1 can (400g) Crushed tomatoes
1/4 cup Tomato paste
1/4 cup Whole pitted green olives
1 pc (100 g) Green bell pepper, stemmed, seeded, and chopped
1 pc (100 g) Red bell pepper, stemmed, seeded, and chopped
1/2 cup Grated queso de bola
1/4 cup brandy
Thai Steak Salad (6:28)
1/2 kg flank
Salt & freshly cracked pepper
Lemongrass oil
1/4 cup Canola oil
1 stalk Lemongrass, white part only (about 5 inches from the bottom), chopped
Thai-style Dressing
2 tbsp Chopped garlic
1 tsp Chili pepper flakes
1 pc Bird-eye chili, chopped finely with seeds removed
1 tbsp Brown sugar, packed
1 tbsp Fish sauce/patis
juice of 1 lime
1 pc Small red onions, sliced thinly
2 cups (around
400 grams)
Cherry tomatoes, halved lengthwise
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh mint leaves
Sheet Pan Fajitas (7:52)
Beef Marinade
1/2 cup Lime juice (around 6 pieces of lime)
1/2 cup Soy sauce
1 tbsp Paprika
1/2 tbsp Chili powder
1 tsp Cumin
1/4 cup Browns sugar
3 cloves Garlic, chopped finely
1 kg Skirt steak, cut against the grain into 2-inch x 5-inch pieces
Fajitas
1 pc (around 100 g) Red bell pepper, stem removed, seeded, and cut into 1 inch strips
1 pc (around 100 g) Green bell pepper, stem removed, seeded, and cut into 1 inch strips
1 pc (around 100 g) Yellow bell pepper, stem removed, seeded, and cut into 1 inch strips
1 pc (around 80-
100 g)
White onion, sliced
12 pc Fresh tortilla
Guacamole
Pico de Gallo
Sour cream for serving
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