View allAll Photos Tagged Beef
Beef lasagne is a heavenly dish that only a fool would ruin with a bad drink. Red wine is the obvious choice because it makes the meat and cheese taste even better, and also helps you avoid getting constipated from the pasta.
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It is very tricky taking photos of fast moving objects with a point and shoot, so I was pleased to get this although it's not totally sharp.
Bombylius major in my garden.
I have a huge number of primroses which keep these little people happy.
(Rollover picture)
Beef atop a potato-horseradish beignet and wilted spinach. The beef was sauced generously with white truffle oil and a darkly rich full-bodied merlot reduction.
Taste: First, I have to say that the beef, despite the picture, was wonderfully reddish-pink in the center and immensely tender. This course was a great way to end our savory courses. Chef Bowles tried to seduce me again with white truffle oil, which he had liberally drizzled all around the food.
The merlot reduction was very exciting - as mentioned, very full-bodied, deep, rich, sweet and dark.
The potato-horseradish beignet wasn't as horseradishy as the one I had a few months earlier (See here.). That was the only downer.
super tasty!!!!!!!
and very cheap, only 1000 yen~~~
about Maesawa beef (japanese only)
ja.wikipedia.org/wiki/%E5%89%8D%E6%B2%A2%E7%89%9B
about Wagyu (japanese beef, in english)
en.wikipedia.org/wiki/Wagy%C5%AB
it's one of the most popular wagyu (japanese beef) in Japan. The other few are Kobe (the most popular and most people heard about it, en.wikipedia.org/wiki/Kobe_beef), matsusaka beef ( en.wikipedia.org/wiki/Matsusaka_beef ), yonezawa beef ( en.wikipedia.org/wiki/Yonezawa_beef ).
This one i had is originated from Maesawa, Iwate.
recipe from Julia Child.
Recipe: www.tablespoon.com/recipes/julia-childs-beef-bourguignon-...
served with roasted potato :)
it was very good!
Beef
Ikoyi
London, The United Kingdom
(September 17, 2019)
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Red-braised Beef, Sichuan meets Holland
1 kg succade-beef (=stewing beef from the shoulder)
5 cm piece of fresh ginger
1 shallot
1 T peanut oil
6 T chili bean paste
1 litre beef/game stock
4 T Shaoxing ricewine
2 t light soy sauce
2 t whole Sichuan pepper
1 star anise
salt, to taste, but be carefull, this dish can easily get oversalted!
Heat the oil in a "normal cooking pot" with a thick bottom over a medium heat. When the oil is hot, add the chili bean paste and stir-fry for about 30 seconds until the oil is red and richly fragrant. Add the stock, the beef (uncut this time), ricewine, ginger, shallot, soy sauce and spices. Bring the liquid to the boil, skim if necessary, then turn the heat down and simmer gently until the beef is beautifully tender.
I used the crockpot, 4 hours on high, then 13 hours on low! I have to admit, I forgot all about them, but I can tell you I will do it again next time. They were perfect. The fat line in the middle, that resembles succade was totally dissolved, like soft jelly.
Leave them in the fridge for at least a day. Reheat, strain the stock/sauce, reduce and thicken with some cornstarch. Serve with mash potatoes and green beans. Perfect fusion if I say so myself. :-)
And not even really that spicy/hot as you would expect with 6 tablespoonsfull of chilibeansauce.
Klik hier voor het recept in het Nederlands: Roodgekookt rundvlees uit Sichuan
Beef dip, also known as a French dip sandwich, is a hot sandwich made with thinly sliced roast beef served on a baguette or French roll.
Beef Tenderloin Rubbed with Spices and Seared,
Sliced Thin and Served with Virgin Olive Oil,
Capers, Lemon and Crostini
Served at Seven Fires Steakhouse
Black Bear Casino
1789 Highway 210
Carlton Minnesota
@ Vang Vieng, Lao People's Democratic Republic.
Beef Laap, Larb, Lao Food, Laos Food, Lao Cuisine,
"Beef Larb" "Beef Laap" Laap LAAP Beef
Video clip - 57 seconds long.
I love filming Beeflies as they hover and feed from flowers.
Filmed in my garden.
Beef Combo
Kang Ho Dong Baekjeong
New York, New York
(October 3, 2015)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography