Barbecued Beef Short Ribs with Orange and Black Pepper Sauce

Ingredients:

3 slices of Beef Short Ribs

Sauce:

Orange Juice: 200 ml, Black Pepper Sauce: 2 tbsp, Fructose: 1 tsp, Ketchup: 1 tbsp

Methods:

1. Concentrate the orange juice over high heat until it reaches 1/3 its volume, then add the black pepper sauce, fructose, and tomato sauce. Add black pepper sauce, fructose, ketchup and mix well. After cooling, marinate the beef chops for about 1 hour.

2. Grill the veal chops in the oven at 220 degrees Celsius until the juices seep out and the bone and meat come together. Brush the sauce over the top of the veal chops at regular intervals during the grilling process.

3. Heat the marinade and pour it over the chops.

Tips

1. The fruit acids in the juice help to soften the meat, or jam can be substituted.

2. Do not grill the steak at too high a temperature.

Charcoal-grilled rib-eye steak

Mushroom and tomato sauce

Ingredients:

A pair of beef chops.

Sauce:

1. Pepper, allspice, a little red wine.

2. onion, celery, carrots, garlic cloves, tomato paste a little,

Practice:

1. beef chops sprinkled with salt, pepper, and then into the frying pan in the upper and lower parts of the frying pan browning can be removed.

2. Chop all the ingredients for sauce 2, add the tomato paste and sauté, then fill with boiling water, add sauce 1, then add the beef chops and cook for about 80 minutes.

3. Strain the sauce and cook over low heat until the sauce is thickened. To serve, pour over the beef chops.

Tips

1. If you like sweet and sour flavor, add 1 tbsp of tomato sauce. Tomato is a very nutritious ingredient, especially when heated, it can increase anti-cancer molecules by 10 times.

2. Steak should be cooked 3.5 to 7 minutes.

Beef steak

Materials:

A pair of beef steak

Sauce:

1. pepper, allspice, a little red wine

2. onion, celery, carrots, garlic cloves, a little tomato sauce

Practice:

1. beef steak sprinkled with salt, pepper, and then put into the frying pan, and wait for the top and bottom to be Brown the beef chops in a frying pan, then remove from the pan

2. Chop all the ingredients for sauce 2, stir fry the tomato paste, fill with boiling water, add sauce 1, then add the beef chops and cook for about 80 minutes

3. Strain all the residue from the sauce, and then cook over a low heat until the sauce is thickened. To serve, pour over the beef chops.

Small effort

1. Each cow can take a small portion of beef chops, and the meat itself is oily and tender, which makes it suitable for both grilling and barbecuing. If you grill it, you can bake it at 250 degrees Celsius until the meat is fixed, then turn it to 150 degrees Celsius and bake it for 60-80 minutes.

2.2. Instead of boiling water to cover the steak,

Charcoal grilled filet mignon

Materials:

2 filet mignon slices (200 grams), shredded cheese, 2-3 slices of red tomato.

Seasoning:

240 ml port wine, 1 beef stock cube, 1 tbsp French mustard sauce, a little salt and black pepper.

Plate garnish:

Mashed sweet potatoes, mashed potatoes, cabbage florets, carrots, corn shoots, sweet peas. Cauliflower each in moderation.

How to do:

1. Sprinkle the steak with salt and pepper, put it into the preheated charcoal grill, and charcoal grill it until it shows clear sear marks.

2. Place the cheese and tomato slices between the two steaks and bake in a preheated oven at 200 degrees Celsius until the cheese is softened.

3. Pour the port wine into a saucepan. Concentrate over high heat until only 1/3 of the port wine remains, add the beef stock cubes and 120 degrees Celsius water, and simmer over low heat until the beef stock cubes are dissolved, then whisk in a tablespoon of French mustard to taste and drizzle over the steaks.

4. Blanch or sauté the garnishes in water and serve.

Smaller efforts

1. Shredded cheese is best served on soft or pizza cheese.

2. Port wine can be replaced by sherry.

Warm onions

Sauce steak

Ingredients:

2 servings

Beef (for steak). Large 1 piece (250g)

Onion Small 1/2 each

Carrot Small 1/2 sticks

Side dishes

Mung bean sprouts 50g

Leek 1/2

Butter 1 tbsp

Salt and pepper to taste

Salad oil 1 tbsp

Wine 3/2 tbsp

1 tbsp chicken broth

Soy sauce 2 tbsp

(For 4 persons)

Beef (for steak). 2 large pieces (500g)

Onion, 1 small

Carrot, 1 small

Side dishes

Mung bean sprouts, 100g

Leek, 1 bunch

Cream, 2 tbsp

Salt and pepper, to taste

Salad oil, 2 tbsp

Spirit, 3 tbsp

Chicken essence, 2 tbsp.

Soy sauce 4 tbsp

How to make it:

1. Pre-treat the beef and vegetables

Make a few cuts between the fat and red meat of the beef, cut off the tendons, and sprinkle both sides with a pinch of salt and pepper. Grate the onion and peel and grate the carrots. Cut the leeks into 4-centimeter lengths and wash the mung bean sprouts with water and dry them in a strainer.

2. Stir-fry vegetables over high heat

Place 1/2 tbsp. salad oil (1 tbsp. for 4 servings) in a saucepan over high heat and stir-fry the mung bean sprouts and leeks in the same order. Sprinkle with salt and pepper and serve.

3. Pan-fry the beef

Wipe out the pan and heat 1/2 tbsp salad oil (1 tbsp, for 4 servings) over medium-high heat. Add the beef and fry to desired doneness.

4. Without washing the pan, add the wine directly, turn the heat to medium, add onions, carrots, and cook a little. Add a little chicken essence, soy sauce and pepper, cook until the soup reduces, then add the cream and cook to dissolve. Cut the beef into serving sizes, plate and drizzle with the sauce.

Menu Suggestions

For a side dish of Wagyu steak, choose a vegetable-based dish. Stewed root vegetables and bok choy bean skin soup are especially recommended for their balanced flavor, nutrition, and texture.

Cooking Tips

Fry the beef over a slightly stronger medium heat to your preferred doneness and remove. Don't discard the juices from the steak; use them to flavor the sauce, and add cream to the sauce just before finishing to enhance the flavor.

Baked steak with cheese and mushrooms (4 servings)

Ingredients:

300g filet mignon, 50g mushrooms, 60g mozzarella cheese, 1 tablespoon parmesan cheese powder, a pinch of basil, 1 lemon, 1 garlic clove.

Seasoning:

2 tablespoons of olive oil, a pinch of salt and pepper,

2 tablespoons of white wine, 1 cup of beef stock.

Methods

1. Marinate the steak with a little salt and pepper, then fry it on both sides in a little oil.

2. Mushrooms and garlic should be sliced, sautéed in olive oil with lemon juice and white wine, and then tossed in Brazilian minced pork.

3. Place the steak on a heatproof dish, top with the mozzarella cheese and parmesan cheese, and bake in the oven at 180 degrees Celsius until the cheese is melted.

1. Boil the beef stock and pour it over recipe 3.

Nutritionist's tip

1. If you don't like cheese alone, this dish can overpower the cheese.

2. Don't cook the steak all the way through or the meat will age.

Korenza Vegetable Steak (4 persons)

Ingredients:

300g of steak, 50g each of red, yellow and green bell peppers, 50g of mushrooms, 50g of romaine lettuce, 100g of tomatoes, 1 onion (about 100g), a little basil, a few layers of tartar, and 2 cloves of garlic.

Seasoning

1 cup of beef stock, 3 tablespoons of red wine, 2 tablespoons of olive oil, a little salt and pepper.

How to do it

1. Dice bell pepper, onion, mushroom and tomato, chop basil and nigella and slice garlic.

2. Put olive oil in the pot and fry the garlic slices, then add the vegetables and beef stock to soften, season with salt and pepper.

3. Sauté the steak for about 3 minutes, season with salt and pepper on both sides, pour in the red wine and cook until the alcohol has completely evaporated.

4. Place the vegetables from recipe 2 on a plate, add the pan-fried steak, and pour the soup from recipe 2 on top.