BEEF
Twice Cooked Barbecued Beef Cheeks with Chongquing Noodles
Argentine Asado with Parrilla Vacio and Morcillas served with Humita en Chala and Chimichurri
Argentine Asado with Parrilla Vacio and Morcillas served with Humita en Chala and Chimichurri
Get inspired by this authentic dish from the Szechuan region of China. The beef cheeks takes this noodle dish to a different level.
Chongqing noodles is a general term given to a variety of noodle dishes originating from Chongqing, China. They all share the same flavour profile: fiercely spicy, mouth-numbing and super aromatic.
Total barbecue time - 240 mins
Difficulty - 🔥🔥🔥
Serves - 4
Argentine Asado with Parrilla Vacio and Morcillas served with Humita en Chala and Chimichurri
Argentine Asado with Parrilla Vacio and Morcillas served with Humita en Chala and Chimichurri
Argentine Asado with Parrilla Vacio and Morcillas served with Humita en Chala and Chimichurri
Asado is a South American traditional event usually consisting of beef, pork, chicken, and morcilla which are cooked on a grill, called a parrilla, or an open fire. Generally the meats are accompanied by red wine.
Total barbecue time - 20 mins
Difficulty - 🔥
Serves - 4
Ancho Tex-Mex Slow Cooked Ribs with Ranchoro Sauce
Argentine Asado with Parrilla Vacio and Morcillas served with Humita en Chala and Chimichurri
Ancho Tex-Mex Slow Cooked Ribs with Ranchoro Sauce
These slow cooked melt in your mouth ribs have a blend of Mexican and southern American ingredients and is topped off with my version of a Ranchero Sauce.
Total barbecue time - up to 480 mins
Difficulty - 🔥🔥🔥
Serves - 4
Coffee & Bourbon Infused Southern-Style Brisket
Spicy Thai Beef Salad (Using leftover Côte de Boeuf )
Ancho Tex-Mex Slow Cooked Ribs with Ranchoro Sauce
Take your barbecue skills to the next level and try this brilliant beef brisket.
Total barbecue time - up to 540 mins
Difficulty - 🔥🔥🔥🔥🔥
Serves - 4
Côte de Bœuf with a Four Peppercorn Rub
Spicy Thai Beef Salad (Using leftover Côte de Boeuf )
Spicy Thai Beef Salad (Using leftover Côte de Boeuf )
I don't like to mess around with a beautiful cut of meat like this. I just used four different pepper varietals and it turned out tender and juicy. Cooking with the bone-in gives it extra flavour.
Total barbecue time - 20 mins
Difficulty - 🔥
Serves - 4
Spicy Thai Beef Salad (Using leftover Côte de Boeuf )
Spicy Thai Beef Salad (Using leftover Côte de Boeuf )
Spicy Thai Beef Salad (Using leftover Côte de Boeuf )
This is one of my favourite leftover dishes of all time. Trust me it is amazing !
Total barbecue time - 0 mins
Difficulty - 🔥
Serves - 2
Alabama Slammer Beef Cheeks
British Veal Rib with Polenta Chips and Truffled Pecorino Dip
Alabama Slammer Beef Cheeks
I was inspired to create a southern American recipe using beef cheeks. These slow cooked beef cheeks are cooked three ways (smoked, steamed and braised in my interpretation of a famous Alabama Slammer cocktail) until they are so meltingly tender, you can eat it with a spoon!
Total barbecue time - 300 mins
Difficulty - 🔥🔥🔥
Serves - 4
Bruciuluni Siciliano
British Veal Rib with Polenta Chips and Truffled Pecorino Dip
Alabama Slammer Beef Cheeks
This Sicilian dish is a larger version of a braciola.
A top sirloin is butterflied and stuffed with veal or pork mince and other Italian ingredients and smothered with a red pasta sauce.
Total barbecue time - 30 mins
Difficulty - 🔥🔥
Serves - 2
British Veal Rib with Polenta Chips and Truffled Pecorino Dip
British Veal Rib with Polenta Chips and Truffled Pecorino Dip
Porcini Crusted Beef Sirloin with Black (Pregiato) Truffle Butter
Veal is one of my favorite meats and I must admit that this will be better than any beef rib roast that you make for family or friends .
Total barbecue time - 60 - 90 mins
Difficulty - 🔥🔥
Serves - 6
Porcini Crusted Beef Sirloin with Black (Pregiato) Truffle Butter
Porcini Crusted Beef Sirloin with Black (Pregiato) Truffle Butter
Porcini Crusted Beef Sirloin with Black (Pregiato) Truffle Butter
A decedent cook - we all need it now and then.
Total barbecue time - 25 - 35 mins
Difficulty - 🔥
Serves - 4
Côte du boeuf with a four peppercorn rub
What you will need:
1-1.5 kg Rib of Beef
For the rub:
2 tsp pink peppercorns
2 tsp white peppercorns
2 tsp black peppercorns
1 tsp Szechuan pepper
2 tsp sea salt
1. In a pestle & mortar combine all peppers and salt and bash away to a rough powder. Brush onto beef on all sides and put to one side.
2. Cook on barbecue on direct heat for 2 minutes each side.
3. Move away from direct heat and cook on indirect heat for about a further 13 minutes closing the lid and starving the BBQ of air by closing the vents and cook to your liking as suggested below.
BBQ - Direct heat for 2 minutes each side and then Indirect heat at a lower temperature for 12 to 15 minutes per 500g for rare, 15 to 18 minutes per 500g for medium and 20 minutes per 500g for well done.
Let rest 10 minutes off the heat before serving.
Cook's Note - Serve with roast potatoes and chargrilled tenderstem broccoli.
Wine Pairing
Please click below to see which varietals and/or wine choices I have recommended for this dish.
Spicy BEEF SALAD (leftover CÔte du Boeuf)
What you will need:
About 300 g leftover Cote du boeuf
(or beef tenderloin grilled for 2 mins each side)
½ cucumber, sliced diagonally and halved
10 cherry tomatoes
1 red onion (finely sliced)
mixed salad leaves, shredded
10-20 mint leaves, shredded
For the dressing:
3 garlic cloves
3 small Thai chillies
3 tbs fish sauce
3 tbs squeezed lime juice
2 tbs chilli sauce (not sweet - sriracha sauce if you have it )
1 tbs sugar
1. Place the garlic and chillies in the pestle and mortar and coarsely pound. Transfer the garlic and chillies into a bowl with the rest of dressing mixture. Stir until sugar dissolves.
2. In a salad bowl , combine the meat (which you have sliced thinly), onion, cucumber, tomatoes and salad leaves.
3. Pour over the dressing and toss to combine.
Wine Pairing
Please click below to see which varietals and/or wine choices I have recommended for this dish.
coffee & Bourbon Infused southern-Style brisket
What you will need:
PATIENCE and a whole day to do nothing as the cook will take up to 11 hours - perfect for lock down.
2 kg brisket (leave the fat on)
3 tbs English mustard
smoking hickory or apple wood chips (soaked in water) and seasoned wood
For the bourbon mop:
150 ml apple juice
150 ml cider vinegar
100 ml bourbon (rum if you haven't got bourbon)
For the coffee rub:
1 tbs ground coffee
3 tbs brown sugar
2 tsp sea salt
1 tbs smoke paprika
1 tbs ground cumin
1 tsp cayenne pepper
1 tsp garlic granules
1. Combine all coffee rub ingredients in a food processor and blitz to a powder.
2. Take brisket and rub mustard all over and then add coffee rub. I like to place coffee rub evenly on a chopping board and then place brisket on top and roll all over. It seems to get a more even distribution.
3. Wrap brisket tightly in clingfilm and refrigerate for 24 hours.
4. In a bowl or jug combine all the bourbon mix and pour into a clean spray bottle.
5. Make sure that the brisket has been out of the refrigerator at least an hour before putting on the barbecue as you need to get the meat at room temperature before cooking.
BBQ - Light the barbecue using the two- zone configuration (bank all the charcoal up on one side leaving one side clear) and get the temperature to about 150°C.
Place the brisket on the barbecue, fat side up and cook on indirect heat. Place smoking chips on the side of the coals and spray well with the bourbon mix. Shut the lid and leave.
You will need to check the temperature and spray the brisket regularly, I would have thought that you will need to add charcoal/seasoned wood every 45-60 minutes (as well as spraying and topping up with smoking chips) to keep a consistent heat.
After 4 hours, take off the brisket and wrap in tin foil and place back on the barbecue and cook for another 5 hours, During this next 5 hours you will not need to add smoking chips.
Take off the brisket and unwrap the tin foil and place back on barbecue to cook for another 60-120 minutes until the internal temperature is between 92 - 94°C. During this time you can give the meat some more smoke and bourbon spray.
Cook's Note - When you are using smoking chips remember not to put on the coals directly as it can make a massive difference to the temperature of the barbecue. Instead strategically place them on the edge of the coals.
Serve with steamed rice or coleslaw or potato salad.
Wine Pairing
Please click below to see which varietals and/or wine choices I have recommended for this dish.
Ancho tex-mex slow cooked ribs with ranchoro sauce
What you will need:
Ranchoro Sauce is my take on Ranchero Sauce but using ancho chillies rather than jalapeño peppers.
2 racks beef back ribs
4 tbsp of Worcestershire sauce
For the ancho rub:
2 tbs smoked paprika
2 tbs muscovado sugar (or brown sugar)
2 dried ancho chillies
1 tsp onion powder
1 tsp dried oregano
1 tsp garlic powder
1 tsp black pepper
2 tsp sea salt
1 tsp cumin powder
½ tsp cinnamon
½ tsp cloves
For the ranchoro sauce:
1 tbs olive oil
2 tbs maple syrup
1 onion (chopped)
2 chipotle peppers (chopped)
4 cloves garlic (chopped)
400 g can chopped tomatoes
250 ml chicken stock
1 tbs ancho paste or 2 ancho chillies
1 tsp cayenne
1 tsp oregano
1 tsp cumin
1 tsp smoked paprika
Salt and pepper to taste
2 tbs fresh lime juice
half bunch freshly chopped coriander leaves
1. Place rub ingredients in a blender and blitz until smooth.
2. Cut the ribs in half to make four pieces. Rub the ribs with Worcestershire sauce and then cover with the rub making sure that you smear in every little nook and cranny.
3. *Prepare your barbecue and when the temperature reaches 130°C you are ready to cook. On the side next to the coals add a foil tray and fill just over half way with water.
4. Put the cooking grate back on and place the ribs on grill over the tray with the water. If you would like to smoke I would suggest adding smoking chips at this point (the chips should be damp but not soaked). Cook on a low and slow indirect heat between 100-130°C for 210 minutes with the lid closed.
5. While your ribs are slowly cooking away let’s get on with the Ranchoro sauce - melt butter in heavy large skillet over medium heat on the hob. Add onion, peppers and garlic and sauté until soft, about 5 minutes. Add all other ingredients and simmer for about 30 minutes, uncovered.
6. When the sauce has thickened, take off hob and allow to cool down and then place in a food processor and blitz until smooth.
7. After the ribs have been cooking for 210 minutes, baste the ribs with the Ranchoro sauce and then continue cooking for another 15 minutes with the lid closed. Turn the ribs over and baste and cook for a further 15 minutes. After this time check to see if they are tender, if not cook further repeating the 15 minute method. Then remove from barbecue.
8. Leave to rest for 15 minutes and while that is happening heat up the Ranchoro sauce.
9. Cut the ribs between the bones and serve with the remaining Ranchoro sauce.
BBQ - *Light the barbecue using the two-zone configuration (bank all the charcoal up on one side leaving the other side clear) and get the temperature to about 130°C.
During the cook you will need to add charcoal to maintain a steady and even heat. You will see the temperature drop more than usual as the water and the wood chips is causing a damper environment than usual. I would suggest you top up the charcoal and wood chips every 40-45 minutes.
Wine Pairing
Please click below to see which varietals and/or wine choices I have recommended for this dish.
Asado served with Humita en Chala and Chimichurri
What you will need:
Asado for 4 people
1 kg flank steak
8 Morcilla (if you can’t get those use chorizo sausages)
Dry Brine
3 tsp coarse salt
Baste
1 clove garlic
1 bay leaf
1 stem fresh rosemary
½ glass warm water
½ glass red wine
1 tsp salt
1 tsp black pepper
Dry brine
About 24 hours before you barbecue. Rub the coarse salt into the meat and let it rest in the refrigerator (uncovered). This allows the meat to retain its moisture during cooking, and results in the dry brine to break down the muscle proteins in the flank, rendering it more tender. After the flank has had 90 minutes up to 24 hours then rinse the flank and let it dry. Do not add more salt to the meat while cooking or it will be too salty.
Basting during barbecue
In a pestle and mortar crush a garlic clove, rosemary and bay leaf then add a half a glass of warm water, half a glass of red wine and pepper (you will have enough salt from the dry brine). With a basting brush baste the steak at the start of the grill and again when you turn it over. Make sure you keep some of the baste.
BBQ - Grill the steak over direct high heat, with the lid closed, until steak is medium rare (55°C), turning once about 4 to 5 minutes each side.
Take steak off grill and baste one last time and then leave to rest for 5 minutes. (this basting is probably the most important). Cut the steak across the grain into thin slices and serve with chimichurri and the humita en chala.
Cook's Note - Look in the "other" recipe section on the website for the chimichurri and the humita en chala recipes.
Wine Pairing
Please click below to see which varietals and/or wine choices I have recommended for this dish.
twice cooked barbecued beef cheeks with CHONGQUING NOODLES
What you will need:
300 g beef cheeks
For the broth
300 g beef bones
1 tsp Szechuan pepper
1 clove garlic (chopped)
3 star anise
1 black cardamom
4 tbs Doubanjiang paste
½ leek (sliced)
1 cm fresh ginger (sliced)
50 ml Shaoxing rice wine
½ tsp white peppercorns
2 bay leaves
½ tsp fennel seeds
70 ml light soy sauce
1 tbs dark brown sugar
To serve
1 tbs roasted peanuts
1 small hand of coriander
1 spring onion (finely sliced)
1. In a large stockpot heat oil and add beef bones and brown on all sides over a medium heat and then add the leek, ginger and garlic and cook for 2 minutes. Add Shaoxing rice wine to deglaze pan. Pour in 2 litres water and add the remaining ingredients and cook broth for 25 minutes.
2. After the 25 minutes remove the beef bones and strain the broth through a fine-mesh sieve into a large bowl and put aside until the end of the cook. You can do this 24 hours in advance so that the flavours intensify and just place in the refrigerator with cling film.
3. With the remainder aromatics from the sieve place back into the stockpot and add 1 litre of water and cook for a further 15 minutes.
4. Trim beef cheeks ensuring you get rid of any silver skin. Season beef cheeks with salt and pepper on both sides.
5. Fire up barbecue and place the cheeks on the barbecue on indirect cooking method at a temperature of about 160°C and cook for 120 minutes.
6. After 120 minutes take off cheeks and place them in a disposal foil roasting tin and submerge the cheeks with the discarded aromatic broth (from point 3). Place the roasting tin back on the barbecue on indirect method for another 120 minutes at 160°C until the cheeks are soft or internal temperature is 98°C . You can turn the beef cheeks every half an hour so they do not dry out.
7. When cheeks are ready to serve, heat up the broth (from point 2), cook noodles (as per time on the packet) in salted boiling water until al dente. Drain and rinse noodles in cold water.
8. Add broth in a bowl. Add cooked noodles, and top with shredded beef cheeks, roasted peanuts, coriander and spring onions to serve.
Wine Pairing
Please click below to see which varietals and/or wine choices I have recommended for this dish.
alabama slammer beef cheeks
What you will need
3 beef cheeks
Alabama Slammer Marinade Cocktail
1 cup Southern Comfort
¼ cup sloe gin
1 cup orange juice
1 cup cider vinegar
¼ cup Worcestershire sauce
1 lemon (juice only)
2 tbs tomato paste
¼ tsp ground cloves
1 tsp ground ginger
2 bay leaves
1 tsp cayenne pepper
1 tbs white pepper
1 tbs smoked paprika
½ tsp cinnamon
¾ cup brown sugar
2 tbs maple syrup
1 onion (peeled and quartered)
1. Place all marinade ingredients in a disposal foil roasting tin and set aside.
2. Trim beef cheeks ensuring you get rid of any silver skin. Season beef cheeks with salt and pepper on both sides.
3. Fire up barbecue and place the cheeks on the barbecue on indirect cooking method at a temperature of about 140°C and cook for 120 minutes.
4. After 120 minutes take cheeks off the grill and place them in the disposal foil roasting tin and submerge the cheeks in the Alabama Slammer marinade. Place the roasting tin back on the barbecue on indirect method and braise for another 120 minutes at 140°C . You can turn the beef cheeks every half an hour so they do not dry out.
5. After the 120 minutes simply cover the tray with foil to capture that steam and leave for a further 60 minutes. Take cheeks off grill and the cheeks should be soft with an internal temperature of 98°C .
6. Take cheeks off the grill and leave to rest for 15 minutes.
BBQ - Light the barbecue using the two-zone configuration (bank all the charcoal up on one side leaving the other side clear) and get the temperature to about 140°C. During the cook you will need to add charcoal to maintain a steady and even heat.
Cook’s Note – Serve with mash potato and drizzle with leftover marinade.
Wine Pairing
Please click below to see which varietals and/or wine choices I have recommended for this dish.
bruciuluni siciliano
What you will need:
450 g top sirloin (butterflied)
Stuffing
100 g veal or pork mince
1 egg
30 g panko breadcrumbs
1 onion (finely chopped)
30 g pine nuts
50 g raisins
100 g pecorino (grated)
1 sprig rosemary (chopped)
1 sprig oregano (chopped)
Red Sauce
I stalk celery (finely chopped)
1 carrot (finely chopped)
1 small onion (finely chopped)
1 garlic clove (finely chopped)
125 ml tomato passata
½ glass of red wine
pinch of salt & pepper
1. Place all stuffing ingredients in a bowl and mix well.
2. For the red sauce, heat oil in a saucepan and cook the onion, garlic, celery and carrot until onion is soft, then add tomato passata and red wine, season with salt and pepper and leave to simmer.
3. Arrange the meat on a chopping board place over some cling film and flatten with a rolling pin or meat hammer until relatively thin.
4. Remove cling film and add stuffing to the meat and season with salt and pepper. Roll up the on itself, avoiding the filling from coming out, tie it at as you go along with kitchen twine or alternatively use an elasticised meat sock.
5. Cook on barbecue over direct heat for 1 minute each side to sear it.
6. Move away from direct heat and cook on indirect heat for about 30 minutes with lid on until the internal temperature has reached 50°C using a meat thermometer.
7. Once cooked remove from barbecue and let rest for 10 minutes. After rested then remove the string and slice it into thick slices and cover with the red sauce.
BBQ - Light the barbecue using the two- zone configuration (bank all the charcoal up on one side leaving one side clear) and get the temperature between 180°C - 200°C.
Wine Pairing
Please click below to see which varietals and/or wine choices I have recommended for this dish.
veal rib with polenta chips and truffled pecorino dip
What you will need:
Veal
Five Bone French-Trimmed British Veal Rib
8 garlic cloves
10 sage leaves
1 tbs chopped thyme
1 tbs chopped rosemary
1 tsp fennel seeds
3 tbs extra-virgin olive oil
2 tbs sea salt
2 tps ground pepper
Truffle oil, for serving (optional)
Polenta Chips with truffled pecorino dip
250 ml milk
250 ml chicken stock
1 onion finely chopped
1 bay leaf
2 cloves
½ tsp nutmeg
125 g polenta
100 g pecorino or parmesan, grated
Truffled Pecorino Dip
5 tbs mayonnaise
100 g pecorino, finely grated
20 g black truffle, finely chopped
2 fresh chive stems, finely chopped
1. Veal - In a grinder add the paste ingredients such as garlic, sage, thyme, rosemary and fennel seeds and grind coarsely. Add the olive oil, salt and pepper and process to a paste.
2. Rub the paste all over the racks. Cover with cling film and refrigerate overnight. Remove the meat from the refrigerator 2 hours before barbecuing.
3. Cut the rib so you have a 3 bone rack and a 2 bone rack. Arrange the racks back to back with the frenched bones crisscrossed and pointing upwards.
4. Place the racks on an indirect method on the barbecue and cook roast for about 50-60 minutes.
5. Polenta chips – Put the milk, chicken stock, onions, bay leaf, cloves and nutmeg into a saucepan. Bring to just before boil and lower the heat and cook for 30 minutes. Remove the bay leaf and cloves, and add the polenta.
6. Stir constantly keeping the temperature low enough so that it doesn’t splatter too much. Sir for between 8-10 minutes and it should be cooked and smooth. Add the pecorino or parmesan and mix well.
7. Pour the mixture onto a baking tray lined with baking paper. Cover the top directly with cling film, so it’s touching, to prevent a skin forming, and place in the refrigerator to set.
8. When chilled and firm, take the polenta out of the refrigerator and cut into chips 2cm wide and about 8cm long.
9. When the veal has had about 50 - 60 minutes test with a meat thermometer inserted in the thickest part of the meat in the centre of one of the racks and when it registers 54°C for medium meat transfer the racks to a carving board, cover loosely with foil and let rest for 15 to 20 minutes.
10. While the meat is resting it is time to cook the polenta chips. On a fire pit over wood embers or over a direct heat on a barbecue place a Dutch oven half-filled with vegetable oil for deep frying and add a sprig of rosemary. Once the oil has reached 170°C drop in your polenta chips and cook for 3 minutes or until they are crisp.
11. Dip – Add all the ingredients together and mix well.
12. Slice the rack into individual ribs, knife against each bone, starting with the lean side. Serve with a gravy and polenta chips and truffled pecorino dip.
BBQ - Light the barbecue using the three-zone configuration (bank the charcoal on each side leaving the middle clear). Get the charcoal to a consistent heat of between 140°C to 150°C. You will be cooking the veal on an indirect method over a tin foil tray.
Wine Pairing
Please click below to see which varietals and/or wine choices I have recommended for this dish.
porcini crusted beef sirloin with black truffle butter
What you will need:
1.5 kg beef sirloin (with fat left on, score fat)
1 tbs olive oil
Porcini rub
30 g dried porcini mushrooms
1 tbs salt
1 tbs black peppercorns
1 small bunch fresh thyme (can use dried)
1 small bunch fresh rosemary (can use dried)
Truffle butter
100 g butter
25 g fresh black truffle
1. Put all rub ingredients into a blender and blitz to a fine crumb.
2. Place sirloin on top of a 60cm piece of cling film and rub the sirloin with olive oil using your hands and then pat on the rub making sure that the sirloin is coated evenly.
3. Wrap the sirloin up tightly in the cling film and pop in the refrigerator until needed, this can be done up to 24 hours in advance. Make sure you take the sirloin out of the refrigerator at least an hour before cooking so it nicely comes up to room temperature.
4. Put the butter in a bowl and then grate in the truffle, using your hands mix the two ingredients. Tear off a piece of cling film and place butter mixture on the cling film and wrap up tightly. On a hard surface, roll the butter in an even sausage shape and place in refrigerator until 15 minutes before needed.
5. Unwrap the sirloin from the cling film and place fat side down directly over charcoal/wood/gas with the lid down and cook for 5 minutes. Don’t worry if you see a lot of smoke this is just the fat rendering over the fire, just leave the lid down and do not touch during this period. After 5 minutes, open the lid and move sirloin to indirect side of the barbecue and flip sirloin to fat side up, close the lid and cook for a further 20-30 minutes depending on how you like you meat cooked. If you are using a meat thermometer I would take off the sirloin when the internal temperature reaches 56°C (medium rare).
6. Place sirloin on a board to rest and unwrap the truffle butter and cut two slices from the roll about 2cm thick and place on the warm sirloin so that the butter melts through the meat.
7. For a little more decadency grate some more black truffle directly over the sirloin before carving. Serve with gratin dauphinoise potatoes and grilled asparagus.
BBQ – Light the barbecue using the two-zone configuration (bank the charcoal up on one side and leaving the other side clear) and get the temperature to about 200 -210°C.
Cook’s tip – With any leftover truffle butter try using it when you are next making scrambled eggs.
Wine Pairing
Please click below to see which varietals and/or wine choices I have recommended for this dish.