Category Archives: Beef

Braised Beef Noodles


IMG_3970September 29, 2014

It seems the rain is the motivation I need to cook and once again it is pouring outside today.  It is my day off and I have spent the morning with my daughters even though it was not under the most desirable circumstances.  My eldest chickadee had dental surgery this morning, and her sister was the designated driver and I just tagged along.  When your children are grown up and have their own lives, you do try to find opportunities to spend as much time as possible even though it was a trip to the dentist.

As I was sitting there waiting for her, what came to my mind was “braised beef noodles”, it is a popular dish in Taiwanese restaurant, and it has been a while since I have one. And right in the waiting room of the dentist I got my craving for a steamy bowl of fragrant beef noodle.

This dish takes a bit of time to cook, and it is best served a day after.  So after the trip to the dentist I went home and started cooking.  Sadly I have to wait for another day before I can consume it, but cooking on a rainy day is kind of therapeutic for the soul.


1 pound of boneless beef short ribs

1 pound beef bones ( or ox tail)

3 carrots peeled and chopped

2 tomatoes peeled and quartered

4 ginger slices

4-5 cloves of garlic

3 green onions cut  half inch long

2 star anise

1 Tbsp of Szechuan Peppercorn

2 cloves

1 dried orange peel

2 Tbsp of chili bean paste

3 Tbsp of rice wine

4 Tbsp of soya sauce

1/2 tbsp of rock sugar


To make:

Soup base:

-Wash beef bones,   put them in boiling water for 5 minutes.  Discard water, rinse bones with cold water.

– Fill pot with cold water enough to cover the beef bones.  Turn heat on, when water starts to boil, then turn heat down to a simmer.  Cook for about an hour.

Braised Beef:

– Wash beef, and put in boiling water to cook for about 5 minutes, discard water and wash beef in cold water.  Put beef in cold water in a pot and boil, then turn heat to low and simmer until beef is tender enough to have a chopstick go through the meat.

-Remove beef from heat, put the water aside.  Once beef is cool enough, slice and cut it to desired size.

-Remove beef bones from soup, add  water from above step to soup.

-Stir fry beef chunks with chili bean paste, add to the soup.

-Stir fry ginger slices, garlic, green onion until fragrant, and add to soup.

– Gather all the spices and put them in a small piece of cheese cloth.  Tie and secure the spice bag, and add to soup.

– Put the remaining ingredients in the soup, and set it on high until it boils. Turn heat down and simmer for about 40 minutes.

-Let beef sit in sauce over night.  Taste better the next day.

-When ready to serve, heat beef and soup, and add to cook noodles.


Prime Rib Roast


For Christmas Eve this year I decided to venture out a little and make prime rib. I love prime rib roast, and often amazed how my friends had made it looks so easy. I have tried to make it a couple of times, once it was very rare, and a few times they were over cooked. They never turned out the way I wanted it.

I found this recipe from, and discovered I was depending too much on the “cooking” time instead of the internal temperature of the meat.

I followed the instructions and the help part of this recipe, and the end result is more than satisfactory. I declared proudly to my family ” I have finally conquered the prime rib roast”!

3 -4 lbs center-cut prime rib roast, nicely marbled, and trimmed, but leave a layer of fat on top of roast for flavor
8 fresh large garlic cloves, sliced in half (or use many as desired)
fresh ground black pepper (use lots!)
1/2 teaspoon white salt (can use up to 1 teaspoon salt) or 1/2 teaspoon seasoning salt (can use up to 1 teaspoon salt)
1/2 cup dry white wine
2 cups beef stock (or use a good quality beef broth)


  1. Using a knife, poke small holes all over uncooked roast, and insert a half of a clove of fresh garlic in the hole (as many holes and as much garlic as desired).
  2. Cover roast, and refrigerate overnight.
  3. The next day, remove the roast from fridge and uncover; let sit out at room temperature for about 2 to 2-1/2 hours (this is an important step to relax the meat fibers, it will make for a more tender juicy roast, the length of counter-time will depend on the size of your roast).
  4. Set oven to 450°F and allow the oven to preheat for a minimum of 15 minutes.
  5. Season the roast with only a small amount of salt but lots of fresh ground black pepper pepper (that’s all nothing else but a little salt and fresh ground black pepper, using any other spices will take away the flavor from the prime rib!).
  6. Place the roast fat-side up on a rack in a shallow-sided pan, then insert a meat thermometer in the middle of the roast but not touching any rib bones.
  7. Roast uncovered at 450°F for 20 minutes (a few more minutes won’t hurt at 450°F).
  8. After 20 minutes of high heat cooking reduce heat to 350°F and continue to roast for 1 hour to 1 hour and 15 minutes OR until the meat thermometer reads 130°F for rare doneness OR 140°F for medium-rare doneness, that is the way a prime rib really should be served, check your roast after 1 hour cooking time.
  9. *NOTE* It is strongly advised to remove the roast slightly before desired degree of doneness is achieved as the roast will continue to rise in temperature several degrees after removing from the oven.
  10. Remove meat to a carving board.
  11. Cover loosely with foil and allow let rest (DO NOT CUT INTO ROAST for at least 20 or more minutes or all juices in the meat will flow out).
  12. While the roast is resting prepare the au jus; place the roasting pan on top of the stove over high heat.
  13. Add in the wine; cook for 8-10 minutes, stirring and scraping any brown bits.
  14. Add in the beef stock; cook and reduce the juice by half (this might take about 20 minutes).
  15. Add salt and pepper to taste.
  16. Slice roast (just before serving!) and drizzle with some of the juice.
  17. *NOTE* if desired you can cover the roast loosely with foil the first hour and then uncover and cook for the remaining time
  18. APPROXIMATE COOKING TIMES for the prime rib cooked at 350°F after the 20 minute cooking time at 450°F.
  19. Rare; cook 12-13 minutes per pound or to 130°F.
  20. Medium-rare; cook 14-16 minutes per pound or to 140°F (I would not recommend cooking a prime rib any more than medium-rare).
  21. Since every oven cooks differently cooking times are only approximate.
  22. SUGGESTED SERVING PORTIONS PER PERSON —-for a generous serving of prime rib roast you should figure on 2 people per rib, that means if you plan to serve 6 people you should be able to do so with 3 ribs/ eight people with 4 ribs/ do not bother with less than 3 ribs anything less than that is not a roast but rather a steak and would be better treated as such.


My birthday gift


It has been a while since my last entry.  I have been lazy when it comes to cooking as the weather has been too nice for me to slave over a hot stove.   In addition, I have been knitting and crocheting up a storm these last few weeks getting ready for the craft sale that is coming up fast. My knitting club is going to have our very first craft sale in December, and the proceeds will go to charity.  I really need to get those needles and hooks going !

my lovely birthday gift

Besides knitting I have had my birthday the beginning of this month.  The chickadees took me out for supper and Jem and Tim got me this very nice ceramic serving bowl.  I was so excited when I got it, and was looking for an opportunity to use it.    I wanted something simple but delicious and will not take too long to make…. so pronto presto, I found this on It took less than an hour to show up on dinner table, and while dinner was cooking I went and did some more knitting.   Must make good use of time !

This dish fits my standard of what a weekday supper should be.  It has all the major food groups ( in my opinion), and all you need is a couple of pieces of toasted French bread and you are all set to go.  Ummm, yes, a glass of red wine with supper will definitely make it perfect.  Working ladies, this is for you !


Zucchini and Ground Beef Casserole 

    • 2 medium zucchini, fresh cut in 1/4-inch chunks
    • 1 lb lean ground beef
    • 1/2 medium onions, chopped
    • 2 garlic cloves, chopped
    • 1 cup salsa, jarred with tomatoes, onions and chiles
    • 1 teaspoon ground cumin


  1. Brown ground beef with chopped onions, chopped garlic, salt and pepper.
  2. Cook over medium heat for about 10 minutes or until meat is well cooked.
  3. Add jarred salsa and cumin. Cover and simmer in low heat for another 10 minutes until favors blend.
  4. Add the zucchini chunks. Cover and cook for about 10 more minutes until zucchini is cooked, but not too soft.
  5. UPDATE: I added chopped garlic cloves to the ingredients as a suggestions from CJAY and Nana Lee to improve its taste. Enjoy.


Meatloaf with Roasted Garlic


May 26, 2012

I always thought meatloaf in our household was something you put together in a hurry.  The family seemed to like it and so I kept making it the same old way.  A pound of ground beef, mixed in a pouch of dried onion soup mix, some garlic and onion powder, egg and bread crumbs.  It was a no brainer, something I could whip up in a few minutes, and then with a sauce of ketchup and mustard powder and brown sugar on top of the meatloaf, we were all set to go.  Quick and simple and edible.

Last night I was in a mood to change, after all these years I thought I should spice up my meatloaf a little and I found this recipe from Pig Pig’s corner which sounds absolutely delicious.   So last night in my adventurous spirit, I made a change from the usual.

The preparation took longer than the other meatloaf, from the roasting of the garlic to stir frying of the shallots, they were time-consuming.  It took a little more time to prep especially with the shallots.  Oh yes, I have learned from my past mistakes, shallots do tend to burn easily, so I had it on low heat and kept stirring until they were a nice golden color.  Other than that the rest was easy, even thought the recipe asks for more herbs and seasonings than my version.

So dinner took slightly longer than usual and we had to fill our tummies with oven baked fries, but the wait was worth it.  My in-house food critic had this one comment

” this tastes better than your other meatloaf”.

Enough said.

As of last night, my life with meatloaf is forever changed.  But this is definitely a change for the better.

Here is the recipe from Pig Pig’s Corner and as I said, take your time to fry your shallots or you will have blackened bits in your meatloaf !!

Prep time: 15 mins

Cook time: 2 hrs


  • 1 whole bulb garlic
  • 250 g minced beef
  • 250 g minced pork
  • 150 g bacon – coarsely chopped
  • 5 shallots – minced
  • 15 g chives
  • 15 g fresh parsley
  • 2 tsp dried oregano
  • 2 tsp paprika
  • 1/2 tbs sun-dried tomato paste
  • 1 tbs Worcestershire sauce
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 tsp freshly ground peppercorn
  • 1 egg
  • 3/4 cup panko breadcrumbs

  • 1 tbs tomato sauce
  • 1 tbs BBQ sauce


  • Cut the top part of the garlic. Rub oil all over the garlic and wrap it in foil. Roast in a pre-heated oven at 200°C for 45 mins to 1 hr until soft and golden brown.
  • Fry bacon in a hot pan until browned and crispy. Set aside for later use.
  • Add shallots and fry until softened.
  • In a large mixing bowl, add together all the ingredients except for the egg and panko breadcrumbs. Squeeze out the garlic flesh into the mixture. Mix all ingredients with a fork until just mixed. Try not to overmix the mixture.
  • Add egg and panko, mix again with a fork.
  • Pour and press the mixture into a lightly greased loaf pan. Bake in a pre-heated oven at 180°C for 30 mins or until browned and cooked through.
  • While meatloaf is baking, mix together the ingredients for topping in a small bowl. Brush this onto the top of the meatloaf after 30 mins and continue baking for a further 15-30 mins until cooked through.
  • Remove from the oven and let it rest for 10 mins before serving.


If you are using 2 small loaf tins, the total cooking time takes only 30 mins, so brush the topping after 15 mins and continue baking for a further 15 mins.


Korean Beef Short Ribs Stew


I made this dish ( again) last night for all my chickadees.  I love it when I cook for them, at this point in our busy lives, to get to eat together is a real treat and it is a blessing that I am very thankful for.

I have been suffering from allergies  for a while and  have not been updating my food blog,  my taste buds at one time were gone, eating became more a necessity than enjoyment.  But fortunately the palette is coming back slowly and I actually can taste and adjust my cooking.

We were very quiet for most of our dinner, all I could hear is “mmmm… good…..mmm…” the memory of it brought a smile to my face.  ( Even though at this point I am feeling really annoyed and anxious about that stupid racoon which came back to the attic again early this morning)

Here is the recipe I found from Allrecipes, I downloaded the app on my iphone, and it became a source of entertainment for me while waiting around. ( And it is free!)


  • 2 pounds Korean-style short ribs (beef chuck flanken), cut into 3-inch segments
  • 4 cups water
  • 6 tablespoons soy sauce
  • 8 cloves garlic, minced
  • 1 small onion, sliced
  • 1 tablespoon rice wine
  • 1 tablespoon brown sugar
  • 2 carrots, cut into chunks
  • 2 small potatoes, cut into chunks
  • 1/2 cup fresh shiitake mushrooms, sliced
  • 2 tablespoons light corn syrup
  • 1 tablespoon Asian (toasted) sesame oil
  • 6 chestnuts, peeled (optional)
  • 6 dates, pitted (optional)
  • sliced green onions
  1. Cover the ribs with cold water, refrigerate, and soak for 1 hour. Drain the ribs, place in a saucepan with 4 cups of water, and bring to a boil. Cook the ribs for 10 minutes, drain, and reserve 2 cups of liquid. Place the ribs and the reserved liquid in a large pot.
  2. Mix together the soy sauce, garlic, onion, rice wine, and brown sugar in a bowl until the sugar has dissolved. Pour the mixture over the ribs and broth. Stir to combine, bring to a boil, reduce the heat, and simmer for 1 1/2 hours.
  3. Mix in the carrots, potatoes, shiitake mushrooms, corn syrup, sesame oil, chestnuts, and dates, and simmer until the meat and vegetables are very tender, about 1 more hour.
  4. Remove the beef and vegetables to a serving dish, and reduce the liquid in the pot to make a thickened gravy. Pour the sauce over the ribs and vegetables, sprinkle with sliced green onion, and serve.

My notes:

I did not use chestnuts as I do not like the taste of the canned ones.  But the red dates are a must, I have tasted a lot of Korean stew and the red dates do make a very lovely addition.  You can get them at the dried food section in most Asian food stores.

Beating the Blues


Jan 17, 2012

So I found out that Jan 16, 2012 is  Blue Monday, and the date is established through this very intricate formula:

\frac{[W + D-d] T^Q}{M N_a}

where weather=W, debt=d, time since Christmas=T, time since failing our new year’s resolutions=Q, low motivational levels=M and the feeling of a need to take action=Na. ‘D’ is not defined in the release, nor are units. ( Widkipedia)

So what is a person to do on a blue day… beat it with a bottle of red wine, not one glass, but a whole bottle !!

I found this recipe a while ago and I really wanted to make it, and since yesterday was Blue Monday, and also a snow day it  made perfect sense to try out this braised beef shank in red wine.    The recipe calls for cross cut beef shank, with marble fat running through the meat and a big chunk of bone in the middle, the slow cooking and the fat will make the meat tender and the bone barrow will make the sauce richer.

I tried to find this cut of meat but unfortunately the only ones I could find is the shin cut, which looks like one big piece of muscle, this cut has less fat and therefore a little tougher.  Next time when I make this recipe again I will for sure get the proper cut of meat.

I love the smell of red wine cooking slowly, it filled the house with this nice warm aroma and it really made the cold wintery day more tolerable.  This morning, as I got out of bed the smell of the wine still lingers on in the air.  Definitely it chased the Blues away 🙂

So here is the recipe from The Kitchn :

Slow Cooker Peppered Beef Shank in Red Wine
serves 4 to 6 as a main course

2 to 2 1/2 pounds beef crosscut shank, fat trimmed away
Kosher salt and freshly ground black pepper
Vegetable or peanut oil
10 to 12 cloves garlic, peeled and roughly chopped
2 medium yellow onions, peeled and roughly chopped
1 large stalk celery, roughly chopped
1 bay leaf
1 rosemary sprig
750 ml bottle inexpensive red wine, such as Charles Shaw Cabernet Sauvignon
4 cups beef broth
2 tablespoons balsamic vinegar

Heat a wide, deep skillet over medium high heat. Pat the beef shanks dry and season generously with salt and pepper. Add a drizzle of oil to the pan, and when it hot, add the beef shank. Sear the meat for at least 7 minutes on each side, creating a dark brown crust. When the meat has been thoroughly browned, remove from the pan and place in a slow cooker insert.

Turn the heat down to medium and add the garlic, onion, and celery. Cook for about 15 minutes, stirring occasionally, letting the onion acquire some browning and color. Add the bay leaf and the rosemary sprig, and pour in the red wine and broth. Add 1/2 tablespoon ground black pepper. Bring to a boil, then lower the heat and simmer for about 20 minutes. The liquid should reduce by about 1/3. (Check out this brilliant tip for checking to see how far a sauce has reduced.)

Pour the sauce and vegetables over the meat in the slow cooker. Stir in the balsamic vinegar. Cover and cook for 6 to 8 hours on LOW. You will know the meat is done when it is extremely tender and has fallen away from the bone and into small pieces.

If you do not wish to serve it right away, refrigerate. This also makes it easier to remove the excess fat. Spoon out any chilled shards of fat after the shanks have been refrigerated for several hours. To serve, heat gently in its sauce in a Dutch oven or saucepan on the stovetop. Taste and if necessary add additional salt.

Serve over polenta or pasta.

Japenese Enoki Beef Rolls


I saw this dish once at a fancy Chinese restaurant and it charged an arm and a leg which I thought was way too much.  And when I saw this on Christine’s website I realized it is really easy to make.  The most important part is finding the right kind of beef.

In her recipe she did not specify the kind of cut, so I ventured out to the grocery and tried to figure out what is the best cut to buy.  I finally settled on  sirloin beef slices which are sold in packages in the freezer section.  They are cut thinly for hot pot purposes. 

The beef slices are very thin and they don’t take long to defrost.  In the recipe she used two beef slices per roll, and I chinzed on that.  The beef slices are not cheap, for a package of 200 grams it already cost me about 8 dollars.  So I just used one slice of beef per roll.  As they are so thin, it is really hard to roll them up when they are totally thawed.  I had it sitting out on the counter for about 30 minutes while I went out for a walk with the dog, and by the time I came back they were thawed out enough to handle ( even though it was still half frozen).

The preparation was very easy, it did not take long at all.  The cooking part took less than 5 minutes. This dish is best served hot.

I love the simplicity of it, just mirin and soya sauce and if you get the right kind of beef it will just enchance the flavor of the meat.  I also love the spongyness of the enoki mushroom which provided a contrast in texture.   This is an effortless dish to make, but it is absolutely indulgence for your family and guests. 

Thanks Christine for making this so simple !!

Here is the recipe as found in Christines Recipes. com

Ingreidents :

  • 20 thin slices (about 100 gm) beef fillet
  • 120 gm enoki mushrooms

Ingredients for sauce:

  • 2 Tbsp Japanese cooking wine
  • 2½ Tbsp light soy sauce
  • 2½ Tbsp mirin
  • 1 Tbsp sugar


  • Trim away the roots of the mushrooms and remove any dirts. Rinse and wipe dry with kitchen pappers. Divide them into 10 equal portions.
  • Roll and wrap each portion of the mushrooms with 2 slices of beef.
  • Heat up some oil in a non-stick frying pan over medium heat. Place the beef rolls into the pan in a single layer with seams facing down. Pan fry for about 1 minute. Carefully turn to another side. Pour in the seasonings. Increase heat to high and cook until the mushrooms become soft. Serve immediately.