Here’s the Beef: 6 Internationally Inspired Meaty Meals

  Google+  Twitter | + More Articles
  • Like on Facebook
  • Share on Google+
  • Share on LinkedIn

Let’s get a few things sorted about beef. This slice of protein has gotten a pretty bad rap in recent years, but as Harvard HEALTHBeat explained in 2012, it is all about moderation. The publication advised eating red meat on occasion to cut down any potential health risks. Eating it less often means that when you do cook up a red meat dish, it needs to be worth it, not to mention pack a punch. There are many dishes that can be created around beef, bringing in a variety of cultures and cuisines. To see where beef can take you, check out these six recipes by SORTED Food.

1. Roast beef doorstep sandwich

Instead of serving up your usual Sunday roast, try putting the classic flavors in a sandwich. In the U.K., “doorstep” sandwiches are those served between super thick slices of bread. You’ll need about 2.87 pounds of beef, and remember that 4 tablespoons in the U.K. isn’t the same in the U.S. — instead, it will be about 4.8 tablespoons.

Ingredients:

  • topside of beef (1.3 kilograms)
  • 3 onions
  • 3 carrots
  • 2 sticks of celery
  • 1 bulb of garlic
  • a handful of rosemary
  • a glug of olive oil
  • 1 farmhouse loaf
  • 4 tablespoons of creamed horseradish
  • handful of fresh rocket

Directions: Preheat the oven to 220 degrees Celsius (428 degrees Fahrenheit). Halve the onions and peel away the skin. Cut the ends off the carrot, slice in half lengthways, then smash up the garlic bulb. Scatter the onion, carrot, celery, garlic, and rosemary in the middle of the baking tray and lay the beef on top. Season with salt and pepper and rub in a glug of oil.

Roast in the oven for 15 minutes, then turn down the oven to 180 degrees Celsius (356 degrees Fahrenheit) for another 50 minutes of cooking to end up rare; make sure you add a splash of water to the vegetables during cooking to prevent them from burning and baste the beef with the pan juices to stop it from drying out. Add another 20 minutes to make it medium if you prefer.

Leave the beef to rest for 20 minutes, then thinly carve a few slices. Cut the bread into doorstep slices and spread with the creamed horseradish. Layer the beef, a few of the roasted vegetables, and some rocket onto a slice of bread and top with another to complete, saving the leftover beef for other dishes.

More Articles About:

To contact the reporter on this story: staff.writers@wallstcheatsheet.com To contact the editor responsible for this story: editors@wallstcheatsheet.com

Yahoo Finance, Harvard Business Review, Market Watch, The Wall St. Journal, Financial Times, CNN Money, Fox Business