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Hickory Smoked BBQ Beef Brisket, YUM! www.q4iwr.th8.us beef barbecue foodie recipe usa
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Santa Maria Beef Tri-Tip, delicious! beef food foodie recipes http://ping.fm/CPZ1R
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Cook with James
Daily Candy & Chelsea Pearl approved.
That beef was so succulent and tasty. Gimme moarrrrr. See also: shaved horseradish is my new most favorite thing ever (i.e. that roasted beet starter at Commis with horseradish shavings and toasted pumpernickel I had two weeks ago)
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Hickory Smoked BBQ Beef Brisket, YUM! www.q4iwr.th8.us beef bbq food recipes us
via Ping.fm
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Galbi Gui Korean Grilled Beef Short Ribs www.gy3k3.th8.us beef bbq food recipes us ribs
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Galbi Gui Korean Grilled Beef Short Ribs www.gy3k3.th8.us beef bbq food recipes us ribs
via Ping.fm
Breaking It Down
Once we got the animals home it took us about a week to break everything down into freezable portions. The hard part was getting everything into one fridge. I never though two lambs and a calf would fit in a standard fridge but it did. For the lambs we first took off the back legs, the head and the shoulders and then deboned the whole mid (breast) section. We then cut the rib sections (tenderloin removed) and made double tomahawk chops. We took the tenderloin and scraps and rolled them up in the deboned breast. It turned out perfect.
Beef with Walnut Pesto
Ingredients (serves 2)
- 2 Beef Fillet Steaks
- 80ml Olive Oil, for brushing
- 50g Walnut Pieces
- 50g Parmesan Cheese, grated
- 2 Garlic Cloves
- 30g Tarragon
- 30g Parsley
- ½ tbsp Red Wine Vinegar
- 1 pinch Salt
- 1 pinch Black Pepper, freshly ground
How to:
- To make the walnut pesto, fry the walnuts in a dry frying pan for a few minutes, or until toasted, taking care not to burn them. Allow to cool. Place in a food processor with the other pesto ingredients and pulse until coarsely puréed. Season to taste with salt and pepper.
- Preheat a chargrill pan or the grill. Brush the steaks with a little olive oil and season well with salt and black pepper. Cook them for 2–4 minutes on each side, depending on how you like them. Allow to rest for a few minutes, and serve with a dollop of the walnut pesto on each.
Recipe via Ocado
