Beef Archive

Red oignons Beef shank

Posted 06/03/2012 By Francois

Red oignons Beef shank

Production: 2 – Serving
Preparation: 10 Minutes
Cooking: 3 Hours

The beef shank is, for many, the best piece of meat for stews. Some consider it the “filet mignon” of slow cooking. It is a tasty meat which the added flavor of a nice piece of bone. For those looking to feast inexpensively, this is an ideal choice.

In our recipe of the day, we combined the taste of the shank with the rich flavors of red onions, garlic, bay leaf, chili pepper and the unique wild pepper from Madagascar.

If we had to prepare the recipe for a more formal diner, we would not have used the beef stock but created the sauce by deglazing with red wine before adding a generous helping of good home made demi-glace.

Note: If you do not have wild pepper from Madagascar on hand, you can replace it with black pepper.
Piquín chilli can be replaced by a double amount of hot chili flakes. In both cases, the taste will be slightly less fragrant but still very acceptable.

Red oignons Beef shank
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Beef shank – [1 1/2 lbs.]  (679 g.)
Red Onions (large) – [2]
Olive oil – [3 tablespoons]  (45 ml.)
Laurel leafs – [3]
wild Madagascar  pepper (Voatsiperifery) – [1/2 teaspoon]  (3 ml.)
Dried Piquin Chilli – [1/4 teaspoon]  (1 ml.)
Garlic cloves – [3]
Beef consommé (10 oz can, 284ml) – [1]
Water – [1/2 cup]  (125 ml.)
Salt & Pepper to taste

1- Heat the oven to 300F (160C).
2- Peel and slice onions into large slices.
3- Peel and thinly slice the garlic cloves.
4- In a dutch oven heat oil over high heat.
5- Salt and pepper generously the slice of shank then brown on both sides.
6- Remove the slice of shank and put it aside on a plate.
7- Crush the chili in the oil and then add half the sliced ​​onions.
8- Add the bay leaves, wild peppers and garlic slices.
9- Add the slice of shank and then cover with remaining onions.
10- Pour the beef stock and the water in the pot.
11- Cover and cook in oven for a minimum of 3 hours.
12- Remove the bay leaves before serving.

Fresh and spicy Meatloaf

Posted 28/06/2011 By Francois

Fresh and spicy Meatloaf

Fresh and Spicy Meatloaf

Servings: 8
Preparation: 30 minutes
Cooking time: 60 minutes

1.5 lb of ground beef (700 gr.)
2 eggs
2 tablespoon of Worcestershire sauce
2 tablespoon of dry mustard
1 teaspoon of black Pepper
1/2 cup of onion or French shallot, finely chopped
1/2 cup of finely chopped bell pepper
1/4 cup of finely chopped celery
1/2 cup coarsely chopped coriander
3 cloves garlic, minced
156ml. (small can) of tomato paste, (5.5 oz)
213 ml. of tomato sauce (approx. 1 cup)
1 teaspoon of  Alep pepper (or Espelette)
1/2 cup of bread crumbs or rolled oats (125 ml.)

1- Reserve 1 garlic clove, 75ml. of Tomato Paste (2.5 oz) and all the tomato sauce.
2- In a large bowl mix all the other ingredients except the bread crumbs (or oatmeal).
3- Use the bread crumbs to adjust the consistency to obtain a mixture that will shape well in a ball.
4- Place the meat mixture into a loaf pan and compress well.
5- In a skillet, warm the garlic in a little oil or butter.
6- Add the rest of the tomato paste and the tomato sauce to the garlic.
7- Simmer 2-3 minutes then remove from heat.
8- Spread the sauce over the meatloaf,
9- Sprinkle the Alep pepper (or Espelette) on top of th esauce
10- Bake for 1 hour at 350 F.